A beloved friend from Montana sent me this healthy recipe, which I improved on. It literally sings in your mouth!
I learned about quinoa from a woman that healed terminal illnesses with food. She was on my sister’s prayer team many years ago. People from all over the United States came for her healing ministry with diet. Her culinary wisdom was a gold mine for Maureen and me! Many things that I recommend originated with her.
We learned that sprouted quinoa was considered the number one power food on planet earth. Eggs and quinoa are the only foods that have all the amino acids, thus making them a complete protein.
I was a vegetarian for six years in my twenties. Back then, much of my knowledge for healthy eating came from the marvelous cookbook by Francis Moore Lappe, Diet for a Small Planet (New York: Ballantine Books, 1971). These recipes utilized balanced combinations of plant foods and dairy. The combining of their differing amino acids complimented each other to make complete proteins. For instance, its memorable Indian Pudding called for a balance of cornmeal, soy grits, milk, and eggs to form a strong protein. How I relished it hot, with rich vanilla ice cream melting around the edges! I still do.
I was quite skilled in cooking this way in the 1970’s. However, I started eating meat once again just prior to moving to Tokyo in the fall of 1981. My father gently reproved me for waiting until then to do this, because beef was exorbitantly expensive in Japan, while being relatively cheap in America. My thinking was that I needed to be prepared for gracious Oriental hospitality.
Recently I prepared my Montana friend’s simple recipe for quinoa and yam salad. However I tweaked it! Its food value is amplified by using what I learned from my sister’s prayer partner, the healer: here I sprouted this ancient grain from Peru, which increases its food value dramatically. Also I worked with the colors of the foods (color is real important.) I incorporated red raspberries, purple sweet potato, and orange carrots. Another important recommendation is the use of coconut or avocado oil. This is critical as olive oil is a carcinogenic when heated to high temperatures.
This healthy salad is dynamite! Make an abundance for leftovers.
Sprouted Quinoa and Yam Salad Yields: about 4 servings. Total prep time 2 days (for sprouting quinoa) and 1 hr; active prep time: 1 hr.
1 cup sprouted quinoa (Directions are below-make 2 days ahead.)
1 tsp oil (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)
1 medium yellow onion, halved at root and stem and cut in 1/8 inch slices
1 1/2 cup yam, peeled and cut in 5/8 inch cubes (I like to use organic purple sweet potato; sweet potatoes and yams are just differing names for the same vegetable; they are interchangeable.)
2 medium carrots, cut in 5/8 inch cubes
2 stalks celery, cut in 5/8 inch cubes
3 large garlic cloves, chopped fine (For easy preparation, may use 2 frozen garlic cubes from Trader Joe’s.)
2 tbsp freshly squeezed lemon juice
1 tbsp Bragg’s Amino Acids (Available in any health store.)
1 tbsp Real Maple Syrup
3/4 tsp dried cumin
Spinach or lettuce leaves
Fresh raspberries, or dried cranberries, to garnish
Agave-roasted nuts (See recipe in ‘Healthy Green Salads’ post, 2016/08/15.)
- Soak quinoa in ample water for 8 hours; drain well and let sit for 1-2 days, rinsing about every 12 hours; the sprouting is complete when legs are at least 1/4 inch long. This process may be done in a sprouting jar, a bowl, or on a tray-if your choice is a tray, use parchment paper both under and on top of the seeds. Providing you are not ready to use sprouts immediately, using clean parchment paper, spread them on a tray or large plate to dry (be sure not to rinse again before you start this drying process, they should dry in about 12 hours). You may then place in a sealed storage bag or jar and refrigerate for up to 2 weeks. This process brings the enzymes alive and increases food value dramatically! (For more details on sprouting see wikihow.com/Sprout-Quinoa)
- Heat oil in a large frying pan over medium/low heat. Add onion and carmelize, cook slowly until deep brown in color; stir every few minutes for first 30 minutes of cooking, or until onions begin sticking to bottom of pan and color just starts to turn; then, stir every minutes, as color changes more quickly; cook until dark brown. For more detail on carmelizing onions, see Carmelized Onions and Carrots (2017/06/19).
- In the meantime, spray vegetables with a solution of 97% distilled white vinegar and 3% hydrogen peroxide. Leave sit three minutes. Rinse really well. This kills parasites and cleanses inexpensively. Rather than peel, scrape carrots with a sharp knife to preserve vitamins just under the skin. Peel yams. Cut all vegetables into small, 5/8-inch cubes.
- Meanwhile combine lemon juice, Braggs, maple syrup, and cumin in a large bowl. Set aside.
- Add vegetables to hot carmelized onions, stir well to distribute oils. Add 1/4 cup water; cook covered for about 15 minutes, or until yams are tender; stir occasionally.
- Blend fresh garlic into vegetable mixture; sauté for about 15 seconds, or only until you can smell the herb. If you are using frozen garlic, cook just until it thaws; stir well. For more detail on cooking with garlic, see Tomato/Feta Chicken (2016/07/25).
- Place yam mixture and quinoa in bowl with salad dressing, mix well. Chill several hours.
- Serve on a bed of lettuce or fresh spinach.
- Top with fruit and nuts.