Quinoa – and a Cool, Crisp Summer Salad Recipe
Marty Martindale

It’s pronounced “KEEN’- wah,” This rice/grain-like food is relatively new to North American dinner tables and not grown in the states until the 1980s. Native to western South America, it was known as Incan rice and a food heavily depended upon for the last 5,000 years. They called it their “mother grain.”

Quinoa is pleasingly low in sodium and high in many key minerals. Once cooked, Roland Quinoa expands to four times its original size and takes half the cooking time of regular rice.


Prepare this refreshing, nourishing salad for spring & summer. Crisp slivers of jicama and red pepper complement the nutty flavor of red quinoa, balanced with fresh lime juice and hint of cumin. Quinoa offers a simple, quick protein source to keep handy for lunch or dinner. Cooking tip: Quinoa is cooked when you see it begin to open.

1 cup Roland Red Quinoa

2 cups water  + 1/4 teaspoon salt

1/2 Jicama, medium size, cut in thin 1 inch slivers

3/4  Red pepper, cut in thin 1 inch diagonal slivers

4 Tablespoons Fresh Cilantro, chopped

3 Tablespoons Fresh Lime Juice

1 Tablespoon Roland Extra Virgin Olive Oil

2 teaspoon Lime zest

1/2 teaspoon Honey

Pinch of cayenne + pinch of cumin

1/4  teaspoon Roland Sea Salt + freshly ground black pepper to taste


Place 2 cups of water in saucepan and bring to boil. Add ¼ tsp salt.

Add Roland Red Quinoa and reduce to simmer. Cover saucepan.

Cook until all liquid is absorbed, about 15 minutes.

Remove from heat and let stand 20 minutes, covered. Fluff with fork.

In a medium-sized mixing bowl, combine jicama, red pepper and cilantro.

Make dressing of lime juice, olive oil, honey, pinch cayenne, pinch cumin, salt & pepper, and lime zest.

Pour dressing over vegetables and let stand a few minutes.

Mound quinoa on serving platter or individual plates.

Spoon vegetable mixture over quinoa, leaving a visible border of red quinoa around plate. Garnish with additional cilantro if desired.

Serve immediately, or allow to chill 2-3 hours (or overnight). Salad will become crisp and cool. (Recipe courtesy of Jerilyn Brusseau ©2012)

American Roland Food Corp. has introduced a new line of flavored quinoa that is sure to satisfy even the most finicky of palates. Made from Andean quinoa and seasoned with all natural ingredients, Roland® Flavored Quinoa is pre-washed and requires nothing more than a pot of boiling water.

Here’s some additional serving suggestions:

Toss Roland® Mediterranean Quinoa with cherry tomatoes, feta, fresh basil, lemon and olive oil.

Pack Roland® Black Bean Quinoa, cheddar cheese, beans, and salsa into a flour tortilla for an extra healthy burrito

Top Roland® Roasted Garlic Quinoa with a wilted greens and a fried egg

Substitute Roland® Sesame Ginger Quinoa for rice in any stir fry—cook tofu and fresh veggies in ginger, garlic, and soy sauce

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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