The cool days of the year are here but no need to worry, at RAWK we will get you through those days healthy and cozy – and without much hassle. For “In Seven Bowls around the World” RAWK traveled around the globe for you, exploring new palettes of flavors, on the search for seven hearty dishes that are healthy, delicious and surprisingly easy to prepare:
Part 2/7: The Super Bowl
ROYALE PERUVIAN QUINOA SALAD
To get you this recipe, we travelled around the globe, to Lake Titicaca Basin in Peru at 3’800 metres above sea level, where Quinoa was domesticated 3,000 to 4,000 years ago for human consumption. Already the Incas referred to it as the “mother of all grains” – We wondered why.
QUINOA – THE SUPER SEED
Being “healthy” has taken on a whole new meaning in the twenty-first century. Simply eating fresh foods and reducing our intake of so-called “junk” foods no longer suffices. The rise of super foods has accelerated quicker than we ever could have imagined and a strong front player is Quinoa, a seemingly humble seed that is gluten-free, easy to digest and a complete amino-rich protein.
Due to its high nutritive value and impressive biodiversity the seed has been singled out as a remarkable “super food”. In recognition to ancestral practices around Quinoa and to draw the world’s attention to the role that this seed could play in providing global food security, the United Nations declared 2013 as the “International Year of Quinoa”.
ROYALE PERUVIAN QUINOA SALAD
We love the idea of this “make-ahead salad”! There is always so much going in our daily lives and the last thing we want to do in the evening when we come home from work, is to cook a meal. With this super bowl the ingredients can be boiled days ahead and mixed together with the other ingredients within minutes just before serving. This easy-prepared, nutrient-rich super salad has definitely a good chance of making it onto our Thanksgiving holiday table!
2 cups red or white quinoa, cooked
1 red bell pepper, thinly sliced
1 Roma tomato, diced
1/2 cup Queso fresco, cubed
1/2 cup corn, boiled
1/2 cup carrots boiled, cubed
1/2 cup green peas, boiled
2 tbs. fresh parsley, minced
1 avocado, cubed or cut in half
Romaine lettuce, torn
1 tbs. Extra Virgin Olive Oil
4 tbs. lime juice, freshly squeezed
To taste salt & pepper
In a medium sized bowl, combine quinoa, red bell pepper, tomato, queso fresco, boiled Peruvian corn, carrots, peas, and parsley. Stir the dressing into the salad mixture. (You could refrigerate this mixture at this point.)
- Whisk together the oil, lime juice, salt and pepper in a small bowl to make the dressing
Serve in avocado, or over lettuce or just stir either into the mixture. Decorate with sliced eggs, nuts or fresh herbs.
ENJOY YOUR MEAL!
Craving for more? Browse our RAWK menu below and find what suits your taste. Whether you are looking for savory meat options or want to go vegetarian, paleo or just dairy-free, we have it all!
NEW BOWL – NEW FLAVORS
Stay tuned when we are back in two weeks with another simple but yet winter-proof recipe for you! Let us take care of your macros – you stay warm & cozy!
Your RAWK Team