Wyndham Wisdom

A Taste of Chile - Alto Atacama Quinoa Salad

By Charyn Pfeuffer

I don't diet. Sure, I could stand to shed a few pounds, but I prefer moderation to deprivation, and cannot stand the gym. For me, health and wellness is a simple balancing act between caloric intake and calories burned. Keep it the equation in check and you should maintain a healthy weight. At least, that's the idea. 

That's why during the winter months, when I'd like nothing more than to load up on comfort food faves, I make a conscious effort to increase my salad consumption. I find solace in knowing that "It's always summer somewhere else" and these dark winter days are the perfect opportunity to try and recreate recipes from my south of the equator travels.

Hands down, my favorite destination on the planet is the Atacama Desert in San Pedro de Atacama, Chile. It's the world's driest and highest desert, and at night, you feel like you can kiss the stars. During the day, it's an outdoor enthusiast's playground. You can see geysers, climb volcanoes, soak in hot springs, go sand surfing and snap sunset photos of salt flats studded with pink Andean flamingos. It's a surreal corner of the world and unlike any place I've ever been. When I think of my "wish list" travel destinations, this is where I itch to return.

Here in the unlikely culinary destination of the desert, I've savored memorable Chilean dishes, including several with the sacred Incan superfood quinoa. Rich in fiber, quinoa provides countless health benefits, such as a high protein content and bone-building calcium. Quinoa is a key ingredient in Chilean cuisines that imparts a distinct sense of place, yet is readily available in the states.

At Alto Atacama, the luxury lodge and spa that sits at the base of the Andes Mountains, quinoa features prominently throughout its menus. It's also used in one of the resort's facials to combat the drying effects of the desert climate. This easy-to-make salad will fill you up with all sorts of feel-good fuel to take on desert mountains - or a stateside game of Scrabble by the fire on a snowy winter night.

Alto Atacama Quinoa Salad

1. Toast 300 grams (or approximately 10.5 oz.) of quinoa well (without any oil).
2. Add 600 grams vegetable broth (or approximately 21 oz.) and salt and pepper to taste and bay leaves.
3. Simmer over low heat until cooked, for about 12 minutes.
4. Once the quinoa is cooked, add vegetables cut into brunoise style including fresh cucumber, celery, green, yellow and red bell pepper, chives, green olives, avocado, tomato, and dress with lemon and olive oil.
5. Shape the salad in a mold and turn upside down on a bed of mixed greens (see photo).
6. For added protein, add some cooked shrimp.
7. Serve cold. Makes three portions.