Quinoa en salpicon

1 batch

Ingredients

QuantityIngredient
2cupsRaw quinoa
8cups;Water
1cupPeeled, seeded cucumber diced
1cupSeeded and diced tomato
¼cupFresh lime juice
¼teaspoonGround white pepper
1Fresh chile; seeded & minced
½cupFinely sliced scallions both green & white parts
cupChopped fresh Italian parsley
cupChopped fresh mint leaves
1teaspoonCoarse salt
½cupOlive oil

Directions

VINAIGRETTE

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