Recipe - Quinoa Tabbouleh | Salpicon De Quinua

2 cup Quinoa
4 cup Water
3 tablespoon Extra virgin olive oil
3 tablespoon Fresh lime juice OR lemon
juice
2 md Ripe tomatoes; minced
1 md Cucumber; peeled and minced
3 md Scallions with green;
trimmed and minced
1 lg Clove garlic; minced
1 Serrano or jalapeno chile
(optional); seeded and
minced
One fourth cup Finely chopped flatleaf
parsley OR fresh cilantro
leaves
One fourth cup Chopped fresh dill weed OR
mint
Salt and pepper; to taste

GARNISH
8 teaspoon Bulgarian or Greek feta
cheese; crumbled or cubed
Kalamata olives; optional

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 hardboiled 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 bowlstrainer 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
1One half 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: Latin American Cooking Across the USA (1997) Himilce Novas and
Rosemary Silva (Knopf 0679444084) phannema@wizard.ucr.edu MCPER SERVING:
243CAL, 8.3G fat (29.5% cff). 36.9g carbs eatlf Archive Jan 1998

INDEX: Appetizers EatLf Grains Quinoa Salads XtendedPrep

Suggested Wine: fruity white

Recipe by: Latin American Cooking Across the USA

Posted to Digest eatlf.v097.n018 by KitPATh phannema@wizard.ucr.edu on
Jan 18, 1998