Indigenous to the Andes, quinoa was called the mother grain by the Incas, who considered the plant sacred. And while much has been made of quinoa's nutritional properties, its fluffy texture and nuttiness in this recipe are a revelation. Because it comes together quickly and is full of bright flavors, this salad is sure to become a summer staple. It's worth seeking out the fresh hearts of palm, which have a vibrant snap, but if you cannot find them, do not substitute canned; instead, use chayote (see cooks note, below).
•You can substitute 1 (1/2-pounds) chayote for the fresh hearts of palm. Pit the chayote and cut into matchsticks (2 cups).
•Quinoa can be cooked 1 day ahead and chilled. Bring to room temperature before proceeding.
•Quinoa salad can be assembled 1 hour ahead.
