| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Peruvian |
|
8 |
Servings |
INGREDIENTS
| 2 |
c |
Quinoa |
| 4 |
c |
Water |
| 3 |
tb |
Extra virgin olive oil |
| 3 |
tb |
Fresh lime juice OR lemon juice |
| 2 |
md |
Ripe tomatoes; diced |
| 1 |
md |
Cucumber; peeled and diced |
| 3 |
md |
Scallions with green; trimmed and minced |
| 1 |
lg |
Clove garlic; minced |
| 1 |
|
Serrano or jalapeno chile (optional); seeded and minced |
| 1/4 |
c |
Finely chopped flatleaf parsley OR fresh cilantro leaves |
| 1/4 |
c |
Chopped fresh dill weed OR mint |
|
|
Salt and pepper; to taste |
| 8 |
ts |
Bulgarian or Greek feta cheese; crumbled or cubed |
|
|
Kalamata olives; optional |
INSTRUCTIONS
GARNISH
QUINOA "TABBOULEH" or Salpicon de quinua is commonly served on a bed of
greens and adorned with a whole array of garnishes, which may include
wedges of hard-boiled eggs, little rounds of corn on the cob, capers,
pitted black olives, cubes of a zesty Peruvian cheese akin to feta. This is
a complete meal with a crisp bread like lavash or brushetta; serve fruit
for dessert: fresh or pie.
PREP: Rinse the quinoa in a large bowl-strainer under cold running water,
rubbing it with your fingertips until the water draining from the strainer
runs clear. This will wash off any saponin, a naturally occurring soapy
substance, that may adhere to the quinoa.
Bring the quinoa and the water to a boil in a medium saucepan over medium
heat. Reduce the heat and simmer until the water has been absorbed and the
grains are translucent, about 10 to 15 minutes.
Transfer the cooked quinoa to a large bowl, allow it to cool to room
temperature, and then chill it, covered, in the refrigerator, for at least
1-1/2 hours.
Mix together the olive oil and the lime or lemon juice in a small bowl.
Stir the dressing into the quinoa. Add the tomatoes, cucumbers, scallions,
garlic, serrano or ialapeno chiles, parsley or cilantro, and dill or mint
and toss gently. Taste and season with salt and black peppers as needed.
Spoon the quinoa salad on large plates, and garnish.
SOURCES: L>atin American Cooking Across the USA (1997) Himilce Novas and
Rosemary Silva (Knopf 0679444084) >phannema@wizard.ucr.edu >MC-PER SERVING:
243CAL, 8.3G fat (29.5% cff). 36.9g carbs >eat-lf Archive Jan 1998
INDEX: Appetizers Eat-Lf Grains Quinoa Salads Xtended-Prep
Suggested Wine: fruity white
Recipe by: Latin American Cooking Across the USA
Posted to Digest eat-lf.v097.n018 by KitPATh <phannema@wizard.ucr.edu> on
Jan 18, 1998
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