Sweet Potato, Corn and Quinoa SaladNovember 22, 2016
Native to the Andes, the Incas considered quinoa sacred and referred to it as the “mother of all grains.” The Spanish colonists suppressed its cultivation due to its status within indigenous religious ceremonies and forced them to grow wheat instead. Sweet potatoes have consumed in Peru since the 9th century BC.
The life force of the Americas, there is evidence that maize (corn) has been domesticated in Mexico for over 10,000 years. Green beans are also native to Mexico.
2 ½ cups cooked quinoa
2 sweet potatoes, about 1 pound
2 ears corn, husked
½ pound green beans, cut into 1-inch pieces
salt and pepper
¼ cup olive oil
2 tablespoons red wine vinegar
5 scallions, minced
¼ cup minced parsley and cilantro
Cook 1 cup dry quinoa according to package directions. Set aside.
Peel the sweet potato and dice it into ½-inch pieces. Cook it in boiling salted water to cover until tender, about 15 minutes. (Make sure you salt the water generously!) Drain and set aside.
While the potatoes are cooking, bring a separate pan of salted water to a boil and blanche the corn and green beans for about 3 minutes. Drain and add to the potatoes. Mix in the quinoa.
Whisk the oil, vinegar and herbs together in a small bowl. Add to the potato mixture and toss. Taste, adjust the seasoning, and serve
Serves 4 to 6