wide-ranging pleasure in experimenting
with many varieties of natural salt.
organicrecipewatch
Salt Varieties
Following are seven favorites that turn
Organic Quinoa Salad
up time and again.
This month’s recipe for Organic Quinoa Salad comes from Cardiff Seaside Market
n Black salt or kala namak is a pearly,
and features quinoa, a little-known ingredient that packs a large nutritional punch.
pink-grey mineral salt from India, char-
Known as “the gold of the Incas,” quinoa has been an important food in South
acterized by a strong, sulfurous taste.
America for more than 6,000 years. It also has the unique distinction of being a
n Celtic sea salt, harvested from the complete protein. This means it contains all nine essential amino acids, making it
salt flats of Northern France, is marked an excellent food for vegans and vegetarians. Packed with fresh, delicious ingre-
by a mellow flavor with a hint of sweet- dients, Organic Quinoa Salad is sure to be a palate-pleaser for vegetarians and
ness; its crystals may be white, pink or omnivores alike.
grey.
n Fleur de sel, the “flower of salt,” is
considered the premier quality grey sea
salt, with fine crystals, a crisp texture
and a delicate flavor and aroma.
n Grey salt, or sel gris, comes from
evaporated sea water off the coast of
Brittany, France; its unrefined crystals
are purple-grey in color and have a
fresh, light flavor.
n Hawaiian black lava salt comprises
a blend of sea salt and volcanic char-
coal, prized for its dramatic color and
smoky flavor.
n Hawaiian red sea salt contains
alaea, a volcanic clay that enriches the
Organic Quinoa Salad Dressing ingredients:
salt with iron oxide and gives it a dis-
Yields about six 1-cup servings ¼ cup lemon juice
tinctive pink color and mellow flavor.
2 tablespoons nonfat plain yogurt
n
Salad ingredients:
Himalayan salt, a full-flavored salt,
1 tablespoon honey
1 cup organic quinoa
has traces of iron that give its crystals
¼ teaspoon cinnamon
1 tablespoon olive oil
a soft pink glow. Once a year, Nepali
¼ teaspoon cumin
1 tablespoon chopped garlic
workers harvest this salt from an ancient
¼ teaspoon ginger
3
/4 cup chopped dried apricots
fossilized seabed.
¼ cup olive oil
2 cups water
¼ teaspoon salt
¼ teaspoon salt
While savoring salt in sensible quanti-
¼ teaspoon black pepper
1 cup cherry tomatoes, cut in half
ties, remember that, “We eat with our
1 cup chopped red onions
eyes, too,” says Joachim. “We can ap-
¼ pound clean baby spinach
preciate the beautiful crystal structures
¼ cup toasted slivered almonds
of the different kinds of salts. They’re
astonishingly varied—large flakes and
Cook quinoa on a baking sheet in a 350-degree oven for 10 minutes or until
tiny grains; pyramids and delicate, flat
lightly toasted. Allow to cool. Heat olive oil in a sauté pan, add garlic and let cook
chips. Like snowflakes, there’s an end-
for 1 minute. Add apricots and quinoa and cook 3 to 4 minutes, stirring often. Add
less variety.”
water and salt, allow to boil, reduce heat and cook 15 to 18 minutes or until water
is absorbed and quinoa is soft. Transfer to a baking sheet and allow to cool.
Rallie McAllister is a medical doctor
with master’s degrees in public health
Whisk together all the dressing ingredients. Mix quinoa, spinach, tomatoes, al-
and environmental health. She publish-
monds and dressing in a bowl, and serve.
es as an author, syndicated columnist
and co-founder of MommyMDGuides.
Cardiff Seaside Market, family-owned and operated, is renowned for quality
com, a free website providing tips from
products and excellent service. They support local growers and feature organic
integrative physicians who are also
items. Location: 2087 San Elijo Ave., Cardiff, 92007. For more information, call
mothers.
760-753-5445 or visit SeasideMarket.com.
naturnatural aal awakwakeningsenings F Marebruary 2ch 2010 31
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