Scrumptious Salad with Quinoa, Beets and Walnuts

We love quinoa at our house! And, we’re not alone. The United Nations has declared 2013 the International Year of Quinoa, bringing the spotlight to a food that has recently become very popular.

For thousands of years, quinoa has been an important staple in Andean cultures, and now the rest of the world is getting on board with this little wonder food. Though it can be used in place of grains, quinoa itself is technically not a grain. It has a very high complete protein content, as well as being a good source of calcium, making it a perfect food for vegetarians and vegans. Quinoa is a good source of dietary fiber and phosphorus, as well as being high in magnesium and iron. And on top of all this goodness, it is gluten-free and easy to digest. What’s not to love?

Well, there is one thing – saponins. In its natural state, quinoa has a coating of bitter-tasting saponins that protect it from predators. Good news for quinoa, bad news for people who don’t like bitter tasting food. Not to worry, though. Most commercially sold quinoa has been washed to remove this coating, so the only thing to do before cooking it is to rinse it briefly with fresh water.

I make Scrumptious Salad (we named it that because, well, it’s scrumptious) about once a week. It’s a quick, filling meal that keeps well in the refrigerator for a couple of days. This is a vegan dish, but if you eat dairy, you can toss in some crumbled blue cheese for an added tangy flavor.

World’s Best Candied Walnut Recipe

I’ve always loved the funny look of walnuts – like crunchy brains nestled in bumpy little shell “skulls”.  You probably don’t want to think about eating brains, and I don’t blame you. But, as a child, I just delighted in the thought of eating “nut brains” and I’d crunch on them every chance I got. What can I say? I had a very active (and, admittedly strange) imagination.

Recent scientific studies have shown that walnuts have both more healthful antioxidants and higher qualities of antioxidants than any other nut. That’s music to my ears, because now I have a great reason to eat my fill of walnuts. 

Here’s my recipe for a super healthy snack that also satisfies my sweet tooth. And, in an upcoming post, I’ll give you a recipe for a scrumptious salad to use your walnuts in. So, without further ado, I present to you the World’s Best Candied Walnut Recipe.