Salpicon de quinoa
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Raw quinoa |
| ¼ | cup | Fresh lime juice |
| ½ | teaspoon | Freshly-ground black pepper |
| 1 | teaspoon | Coarse sea salt |
| 1 | Serrano chile; seeded if desired, minced | |
| ½ | cup | Olive oil |
| 1 | medium | Cucumber; peeled, seeded, |
| ; and cut 1/4 dice | ||
| 1 | medium | Tomato; seeded, and |
| ; cut into 1/4 dice | ||
| 4 | ounces | Feta cheese; crumbled |
| 6 | Spring onions; white parts only, thinly sliced | |
| ½ | bunch | Flatleaf parsley; leaves only, finely chopped |
| ½ | bunch | Fresh mint; leaves only, finely chopped |
| === FOR GARNISH === | ||
| 1 | small | Radicchio head; separated leaves |
| ⅓ | cup | Cornichons |
| 3 | tablespoons | Capers; rinsed |
| Hard-boiled quail eggs; shelled, left whole | ||
| Oil or brine-cured black olives; stoned | ||
Directions
Pour the quinoa into a bowl of cold water and rub it between your hands for a few minutes to wash it. Drain and repeat until the water is clear (it usually takes 2 rinses). In a large saucepan combine the quinoa with about 6 cups of cold water. Bring up to a boil, stirring occasionally. Reduce the heat and simmer for 10 to 15 minutes, or until barely cooked. The quinoa is done when all the grains are translucent. Remove from the heat and drain well in a fine sieve. Fluff with a fork or spread on a tea towel to help it cool faster. Use at once or store in a tightly covered container in the refrigerator until ready to assemble the salad. In a small bowl, combine the lime juice, pepper, salt, and chopped serrano. Whisk together, then drizzle in the olive oil, whisking until completely combined. In a large bowl, combine the cooled quinoa with the cucumber, tomato, feta, green onions, parsley, and mint. Toss to mix, then add the lime juice mixture and toss again, until the dressing is evenly distributed. Taste for seasonings.
Mound into the radicchio leaves, using them as cups, and garnish as desired with cornichons, capers, quail eggs, feta, and olives. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6228 broadcast 03-20-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-20-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.