Quinoa En Salpicon

Recipe Ingredients

2 cups	474ml	Raw quinoa
8 cups	1896ml	Water
1 cup	237ml	Cucumber - peeled, seeded &
		Diced
1 cup	62g / 2.2oz	Tomato - seeded & diced
1/2 cup	118ml	Scallions - sliced
1/3 cup	48g / 1.7oz	Italian parsley - chopped
1/3 cup	48g / 1.7oz	Mint - chopped
		Vinaigrette
1/4 cup	59ml	Lime juice
1/4 teaspoon	1.3ml	Ground white pepper
1		Fresh chile - seeded & minced
1 teaspoon	5ml	Coarse salt
1/2 cup	118ml	Olive oil

Recipe Instructions

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:
Cooking Light, Sept 1994, page 138

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