Yield: 1 batch
|2 cups||Raw quinoa|
|1 cup||Peeled, seeded cucumber diced|
|1 cup||Seeded and diced tomato|
|¼ cup||Fresh lime juice|
|¼ teaspoon||Ground white pepper|
|1||Fresh chile; seeded & minced|
|½ cup||Finely sliced scallions both green & white parts|
|⅓ cup||Chopped fresh Italian parsley|
|⅓ cup||Chopped fresh mint leaves|
|1 teaspoon||Coarse salt|
|½ cup||Olive oil|
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.
Yield: 6 to 8 servings.
From "Cooking with Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson N. Potter, Inc., 1989. Pg. 276. Posted by Cathy Harned.
Submitted By CATHY HARNED On 10-15-94