Quinoa Tabbouleh | Salpicon De Quinua

Quinoa Tabbouleh | Salpicon De Quinua Ingredients

2 c Quinoa	1 Serrano or jalapeno chile
4 c Water	1/4 c Finely chopped flatleaf
3 tb Extra virgin olive oil	1/4 c Chopped fresh dill weed OR
3 tb Fresh lime juice OR lemon	Salt and pepper; to taste
2 md Ripe tomatoes; diced	GARNISH
1 md Cucumber; peeled and diced	8 ts Bulgarian or Greek feta
3 md Scallions with green;	Kalamata olives; optional
1 lg Clove garlic; minced

Instructions for Quinoa Tabbouleh | Salpicon De Quinua

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 hard-boiled 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 bowl-strainer 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 1-1/2 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: L>atin American Cooking Across the USA (1997) Himilce Novas and Rosemary Silva (Knopf 0679444084) >phannema@wizard.ucr.edu >MC-PER SERVING: 243CAL, 8.3G fat (29.5% cff). 36.9g carbs >eat-lf Archive Jan 1998 INDEX: Appetizers Eat-Lf Grains Quinoa Salads Xtended-Prep Suggested Wine: fruity white Recipe by: Latin American Cooking Across the USA Posted to Digest eat-lf.v097.n018 by KitPATh on Jan 18, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Cucumber	Dill	Extra Virgin Olive Oil	Feta
Garlic	Jalapeno	Lemon	Scallion
Tomato

for flavor and categorization

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