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Title: Quinoa En Salpicon
Categories: Salad Peppers
Yield: 6 Servings
| 1/4 | c | Fresh lime juice |
| 1/4 | ts | White pepper |
| 1 | Fresh jalapeno pepper | |
| Seeded and minced | ||
| 1 | ts | Coarse salt |
| 1/2 | c | Olive oil |
| 3 | c | Raw quinoa (15-16 ozs) |
| 1 | c | Cucumber-peel,seed; dice |
| 1 | c | Tomato; seeded and diced |
| 1/2 | c | Scallions-slice white part |
| 1/3 | c | Italian parsley; chopped |
| 1/3 | c | Fresh mint; chopped |
Make a vinaigrette by whisking together the lime juice, white pepper, jalapeno, and salt, then gradually adding the olive oil. Set aside.
Place the quinoa in a fine sieve and wash under running water, rubbing the quinoa with your hands, for a few minutes. Drain. In a pot large enough to hold the ingredients comvortably, combine 2 quarts of water and the cleaned and drained quinoa. Bring to the boil, lower the heat, and simmer, uncovered, for about 10 minutes, or until the quinoa is barely tender. Do not overcook. Remove from the heat and pour through a strainer. Drain thoroughly, and let cool. (Do not rinse.) Place the cooled quinoa in a serving bowl with the cucumber, tomato, scallions, parsley, and mint and toss. Add the reserved vinaigrette and toss again. Correct seasoning with extra salt and white pepper to taste, and serve. From Christmas Memories with Recipes (recipe by Felipe Rojas-Lombardi)
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