Ensalada Con Quinoa De Peru Recipes

ENSALADA CON QUINOA DE PERU

Steps:

• Rinse the quinoa under cold running water until the water runs clear.
• Combine the quinoa with the water, bring to a boil, reduce the heat and simmer for 10 minutes, or until all the grains are translucent.
• Drain, transfer the quinoa to a bowl and chill.
• Whisk together the lime juice, the chiles, and the olive oil and set aside.
• Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and mix gently.
• Pour the lime juice mixture over the top and toss again.
• Add salt and freshly ground black pepper to taste.
• To serve the salad, place a mound of shredded Bibb lettuce on 6 or 8 individual plates and garnish with any or all of the suggested garnishes.

QUINOA SALAD WITH FRESH HEARTS OF PALM (ENSALADA DE QUINOA CON CHONTA)

Steps:

• Wash quinoa in 3 changes of cold water in a bowl, draining in a fine-mesh sieve. Cook quinoa in a medium pot of well-salted boiling water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel (not terry cloth), then cover with a lid (don't worry if lid doesn't fit tightly) and steam until tender, fluffy, and dry, about 15 minutes. Let stand off heat, without lid but still covered with towel, 5 minutes.
• Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry.
• Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.
• Whisk together vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss quinoa, onion, hearts of palm, and parsley with dressing.
• What to drink:
• Concha y Torro Terrunyo Casablanca Valley Sauvignon Blanc '07