Put quinoa in sieve and wash thoroughly under cool running water, at least 1 minute. Drain. Cook quinoa in a medium pot of well-salted boiling water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water. Cover quinoa with a folded kitchen towel (not terrycloth), then cover with a lid (don't worry if lid doesn't fit tightly). Steam until tender, fluffy and dry, about 15 minutes. Let stand off heat, without lid but still covered with towel, 5 minutes.
Meanwhile, soak onion in a bowl of cold water 5 minutes, drain well and pat very dry.
Whisk together vinegar, oil, 1/2 t. salt and 1/4 t. pepper in large bowl. Toss quinoa, onion, jicama and parsley with dressing.
Water chestnuts sliced into matchsticks can be substituted for jicama if desired. Quinoa can be cooked 1 day ahead and chilled. Bring to room temp before proceeding. Salad can be assembled 1 hour ahead.
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|Serving Size: 1 Serving (69g)|
|Recipe Makes: 10|
|Calories from Fat: 73 (47%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 5mg||0 %|
|Potassium 187.5mg||5 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 15.6g|
|Protein 3.5g||5 %|
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Calories per serving: 156
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