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Suggest a better descriptionMake vinaigrette by whisking together lime juice, pepper, jalapeño, salt and olive oil. Set aside.
In a large pot, combine 1 quart water and quinoa. Bring to a boil, lower heat and simmer uncovered for about 10 minutes, until quinoa is barely tender. Do not overcook. Strain, drain thoroughly and let cool. Do not rinse.
Toss with cucumber, tomato, green onions, parsley, mint and vinaigrette. Add salt and pepper to taste. Best served at room temperature. Leftovers will keep for a day or so in the refrigerator. Return to room temperature before serving and add splash of fresh lime juice.
I don't actually know how long it would last, but I was thinking this vinaigrette would be good to make in a bigger quantity and used as any kind of dressing. The longer it sits (so far only an hour) the better it tastes- fresh and spicy, very refreshing, the olive oil I use is a low priced Italian extra virgin, tastes just fine to me but then I want to put olive oil on everything. Ever put it on your toast? Tasty.
I add a little more white pepper to the vinaigrette, probably a whole teaspoon instead of 1/8th and I added about half a teaspoon of garlic powder this time. I only had one lime and half an old lemon, but they were enough to make up the tablespoon of juice needed. I make the dressing first and try to remember to stir it occasionally throughout the rest of the preparation.
With the vinaigrette made, I cook the quinoa. I buy the Ancient Harvest kind so my lazy ass doesn't have to wash it. I add it to the water before the water is boiling if I can remember, then set the microwave timer for ten minutes. There's almost no guess work with quinoa, when the little seeds pop open and the tail is visible, it's done. I finally have a nice fine mesh strainer, I had been using a splatter screen to drain the quinoa.
The vegetables are easily replaced with others. I substituted four stalks of asparagus, three green onions, 1/8 cup of parsley and cilantro each for the cucumber, tomato and mint that I didn't have, added about a half a lb of cooked lamb meat and threw in a 1/3 cup of mixed nuts.
I love this dish. I've served it at least four times now. Recipe is really easy to follow, comes together really fast once you get all the ingredients out, easy clean up (rinse the mesh strainer out right away, everything else is no problem) and it's a very filling dish, surprisingly. My man can eat his own weight in a day, but a bowl of this satisfies him, especially with some crackers
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 351 | ||
Calories from Fat: 78 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 299.4mg | 10 % | |
Potassium 592.4mg | 16 % | |
Total Carbohydrate 56.8g | 17 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 49.9g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 351
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