So far, I have never encountered such a concentration of the words “organic,” “biodynamic,” and “natural” as in Ubud. The photo below shows part of the menu and meals we enjoyed while living on the island for several months — 40 days of which were spent in Ubud. Most of the food was raw or, at the very least, vegan. Yet, it featured incredible flavor combinations and maximum variety. These were truly simple yet remarkable superfoods. I decided to include the story of quinoa in this post about superfoods.

It’s no secret that quinoa is one of the most nutritious grain crops. In reality, though, it’s a pseudo-grain. Quinoa is neither a grain nor a cereal but simply the seed of a plant from the amaranth family. Its homeland is the American Andes. In ancient times, the local population — mainly the Incas — ate, loved, and respected quinoa just as much as other staple foods like potatoes and corn. The harsh mountain climate made it one of the few crops that could thrive there. Even back then, quinoa was valued for its unique properties — its ability to quickly restore strength and keep warriors in peak physical condition.

Today, we know that quinoa has the highest plant-based protein content among all plant foods. It also contains all essential amino acids, something even meat cannot boast. Apart from its unique complete protein profile, quinoa is prized for its high fiber content, excellent range of minerals, and B vitamins. It also stands out for its absolute lack of gluten — the notorious dietary enemy of healthy digestion. Nutritionists especially highlight its zinc content (a popular tool in dermatology for maintaining flawless skin and hair), iron (which affects blood quality), calcium, and phosphorus (great for the musculoskeletal system).

Although it resembles grains or porridge, quinoa is biologically closer to fruit. It doesn’t get mushy like grains do; instead, its texture is more similar to poppy seeds. This means it’s nearly impossible to overcook or ruin. No special culinary skills are required — anyone can handle quinoa in the kitchen. And since the cooking process takes just 15 minutes, it’s incredibly easy to prepare. You can mix it with mango and mint, nuts and pomegranate, cheese and coconut milk, chili, or leafy greens. Quinoa can be added to salads, served as a side dish, or enjoyed as a main course.

Quinoa Salad with Tomatoes and Avocado

As seen in the photo below, tomatoes can be easily replaced with sweet peppers, and cheese with quail eggs. Fresh spinach or cilantro can also be added — whatever suits your taste.

• 1 cup quinoa
• 1 avocado
• 100 g fresh soft cheese (like feta)
• 1 tomato

For the dressing:

• 6-7 tbsp. olive oil
• juice of 1 lemon
• 1 clove of garlic
• 1/2 tsp. cumin (zira)
• a pinch of salt
• a dash of ground chili

Crush the salt, cumin, and garlic in a mortar. Add the olive oil, lemon juice, and chili, then mix well. Cook the quinoa according to the package instructions. Drain any remaining water and let it cool slightly. Meanwhile, dice the tomato, cheese, and avocado. Mix the dressing with the quinoa and other ingredients. Serve warm.