Quinoa en Salpicon
List of Ingredients
Quinoa en Salpicon
1/4 cup Fresh lime juice
1/4 teaspoon White pepper
1 Fresh Jalapeno pepper
Seeded and minced
1 teaspoon Coarse salt
1/2 cup Olive oil
3 cups Raw quinoa (15-16 ounces)
1 cup Cucumber-peel,seed -- dice
1 cup Tomato -- seeded and diced
1/2 cup Scallions-slice white part
1/3 cup Italian parsley -- chopped
1/3 cup Fresh mint -- chopped
Make a vinaigrette by whisking together the lime juice, white pepper,
jalapeno, and salt, then gradually adding the olive oil. Set aside.
Place the quinoa in a fine sieve and wash under running water,
rubbing the quinoa with your hands, for a few minutes. Drain. In a
pot large enough to hold the ingredients comfortably, combine 2
quarts of water and the cleaned and drained quinoa. Bring to the
boil, lower the heat, and simmer, uncovered, for about 10 minutes, or
until the quinoa is barely tender. Do not overcook.
Remove from the heat and pour through a strainer. Drain thoroughly,
and let cool. (Do not rinse.)
Place the cooled quinoa in a serving bowl with the cucumber, tomato,
scallions, parsley, and mint and toss. Add the reserved vinaigrette
and toss again. Correct seasoning with extra salt and white pepper to
taste, and serve.
From Christmas Memories with Recipes (recipe by Felipe Rojas-Lombardi0 Recipe
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