Quinoa En Salpicon Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
2 cup: Raw quinoa,
8 cup: Water,
1 cup: Cucumber, peeled, seeded &, diced
1 cup: Tomato, seeded & diced
1/2 cup: Scallions, sliced
1/3 cup: Italian parsley, chopped
1/3 cup: Mint, chopped
VINAIGRETTE
1/4 cup: Lime juice,
1/4 tsp: Ground white pepper,
1 each: Fresh chile, seeded & minced
1 tsp: Coarse salt,
1/2 cup: Olive oil,
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.
Source from luhu.jp
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.
Source from luhu.jp