INGREDIENTS

INSTRUCTIONS

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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-20-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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