Quinoa Salpicon
Recipe By :Lorna Sass
Serving Size : 4 Preparation Time :0:00
Categories : Grains
Salads & Dressings
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
4
cups cooked quinoa -- fluffed and cooled slightly
1
cup cucumber -- peeled, seeded, and diced
1
cup tomatoes -- finely chopped
1
jalapeno pepper -- seeded and diced
1/4
cup scallions -- thinly sliced
2/3
cup parsley -- minced
1/3
cup fresh mint -- minced
3 tablespoons olive oil
3 tablespoons freshly
squeezed lime juice (NOT lemon)
1/2 teaspoon salt,
or to taste
1/8 teaspoon ground
pepper
8
large radicchio or lettuce leaves
1
ripe avocado -- peeled, pitted, and sliced
In a large bowl, combine the quinoa, cucumber, tomatoes, jalapeno,
scallions, parsley, and mint. In a blender, food processor, or small jar, blend together the oil, lime juice, salt, and pepper. Pour the dressing
over the quinoa mixture and toss to coat the grains and vegetables
thoroughly. Taste and add more lime juice or salt as needed. (The
salad
should be assertively seasoned.) Serve on individual platters mounded into
radicchio cups and garnished with avocado slices. Variation: Instead of
using the avocado for garnish, dice it and toss it into the salpicon. (I
recommend this.)
Source:
"Cooking Under Pressure"
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