Quinoa En Salpicon
Yield
servingsPrep
25 minCook
15 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
quinoa
raw |
|
| 8 | cups | water |
|
| 1 | cup |
cucumbers
seeded, diced |
|
| 1 | cup |
tomatoes
seeded, diced |
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ⅓ | cup | italian parsley |
|
| ⅓ | cup |
mint leaves
chopped |
*
|
| Vinaigrette | |||
| ¼ | cup | lime juice |
|
| ¼ | teaspoon |
white pepper
ground |
|
| 1 | each |
chile pepper
fresh, seeded, minced |
* |
| 1 | teaspoon | kosher salt |
|
| ½ | cup | olive oil |
|
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Directions
Rinse quinoa under running water and drain.
Place the quinoa and water in a large saucepan, cover, and bring to a boil over high heat; this should take about 5 minutes.
Remove the cover and lower the heat; simmer 10 minutes longer.
Drain the quinoa and cool.
While the quinoa is cooking, make the vinaigrette.
In a bowl, whisk together the lime juice, pepper, chile and salt.
Gradually add the olive oil, stirring constantly.
Set aside.
When the grain has cooled, assemble the salad.
In a bowl place the quinoa with the cucumber, tomato, scallions, parsley and mint.
Toss to mix the ingredients, then add the vinaigrette and toss thoroughly.
Season to taste with salt and white pepper.
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