Celeb-favorite quinoa salad: How to make your skin glow

The presence of quinoa in the salad isn't surprising, as it's been a major culinary hit in recent years. In South America, the plant, which—according to Indian legends—was a gift from the gods, was cultivated over 5,000 years BCE, though the rest of the world appreciated it much later. In fact, it was only in the 21st century that we discovered the extraordinary qualities of the seemingly unremarkable quinoa seeds, which belong to the same family as beet and spinach.

The rise in quinoa's popularity is largely thanks to celebrities who publicly rave about the fantastic properties of the "golden grain of the Incas." One such fan of natural products is Angelina Jolie. The magazine "The National Enquirer" once revealed the secret behind the actress's slim figure - quinoa. Do you need any better reasons to make a quinoa-based salad?

Quinoa is a rich source of complete proteins, providing the body with a full set of essential amino acids that our bodies cannot produce. Until now, it was believed that such a set was found only in meat and soy, which contain saturated fats or are genetically modified. Quinoa lacks these drawbacks. Among the amino acids, there is lysine, which has anti-cancer properties, and arginine, which stimulates growth hormone in children and enhances immunity in adults. Quinoa also contains other valuable compounds, especially flavonoids (known for their strong antioxidant and anticancer effects) and saponins (substances with diuretic and expectorant properties, which also enhance mucus secretion and accelerate fat metabolism).

The "grain of the Incas" is a treasure trove of iron (helps combat anemia), magnesium, and potassium (which have a positive effect on the nervous system, promote water balance, and regulate blood pressure) as well as zinc (keeps skin, hair, and nails in good condition). Quinoa contains more calcium than milk, and the body notably much better absorbs it.

Quinoa is a rich source of B vitamins, vitamin E (not coincidentally referred to as the "vitamin of youth and vitality"), and fiber, which regulates the digestive tract and keeps us feeling full longer after a meal. This should be appreciated by people looking for products that aid in weight loss, even more so because quinoa has a low glycemic index. Thanks to its high content of unsaturated fatty acids (twice as much as in wheat grains, for instance), it accelerates the burning of fat tissue. The salad also includes other ingredients with high nutritional value, like butternut squash and kale.

Preheat the oven to 390°F. Cut the butternut squash into cubes (1.5 cups), drizzle with olive oil, sprinkle with salt, and bake for half an hour, stirring halfway through. At the same time, cook the quinoa (half a cup) according to the instructions on the package. Drain a can of chickpeas and transfer them to a small bowl.

Chop a bunch of kale, drizzle with olive oil, mix, and transfer to a large salad bowl. Add quinoa, squash, chickpeas, diced apple, pomegranate seeds (half a cup), crumbled goat cheese (half a cup), and roasted pumpkin seeds (half a cup).

Prepare the dressing: combine olive oil (1/3 cup) with apple cider vinegar (3 tablespoons), tahini paste (2 tablespoons), maple syrup (1 tablespoon), chopped shallot, Dijon mustard (1 teaspoon), juice from one squeezed lemon, and cinnamon (1/4 teaspoon). Pour the dressing over the salad, mix, and serve.