cool off with some quinoa

here in NY we seem to have skipped spring altogether and jumped right into summer. while the feverish heat wave of last week has finally broken, we are still a mass of sweaty, tired people. all day the sun radiates over this island, trapped between the tall, metallic bodies of buildings which tower over us, leaving people and animals alike looking haggard.

of course air conditioning is one way to stay cool, but don’t forget that the food we eat has a significant impact on the warming and cooling of our own bodies. I recently conjured up a little summer grain salad packed with protein, vegetables and yummy flavors, but also felt light and refreshing. the main ingredient is quinoa, one of my favorite grains. if you haven’t tried it yet then beware – you may very well be hooked after this.

quinoa is a whole food which means that all of its edible parts are in tact. the endosperm, germ & bran are all present, wrapped up in a tiny, almost minuscule grain. in refining processes the germ & bran are often removed, leaving a starchy, nutrient-deficient product behind. not so in quinoa. you can actually see the germ wrapped around its little body, and when cooked properly it pops off into its own curlicue, giving quinoa a deliciously gentle crunch.

of all the grains, quinoa is highest in protein – in fact it is the only grain which is a complete protein. it has a rich essential amino acid profile and is packed with vital nutrients including B & E vitamins, iron and phosphorous. it is easy to digest and therefore doesn’t leave you feeling heavy or overly full. so what’s the catch? nothing at all. easy to make, takes in other flavors well, and ridiculously good for you.

the recipe below calls for two types of quinoa which give it a beautiful, rainbowy color. feel free to use just one kind of quinoa, or change up the vegetables for whatever’s in season.




Colorful Quinoa & Veggie Salad
Yields 5 1-cup servings

½ c regular quinoa
½ c red (Inca) quinoa
1 ¾ c water
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 pinch cayenne pepper
½ tsp salt
½ bunch asparagus, blanched
2 c packed spinach, torn in bite-size pieces, blanched
½ c kumquats, quartered
¾ c dried cranberries
¾ c crumbled feta
salt & pepper to taste


1. Heat small saucepan on medium flame. Add olive oil and garlic, stirring so as not to brown. Mix in turmeric, coriander, cumin, cayenne & salt and sauté 1-2 minutes. Add water and bring to a boil. Pour in quinoa, stir once to incorporate, and cover pot. Bring back to a boil and lower heat to simmer for 10 minutes, or until all water has been absorbed.

2. Remove quinoa from heat and let stand covered for 10 minutes. Uncover and fluff with a fork.

3. Meanwhile, blanch asparagus in salted water in a large saucepan for 45 sec – 1 min. Remove from heat, run under cold water, then lay out on paper towel to drain.

4. Blanch spinach, squeeze out excess water, and chop into bite-size pieces.

5. Mix quinoa, asparagus, spinach, and remaining ingredients. Drizzle with olive oil and season with salt and pepper to taste.