Indigenous to the Andes, quinoa was called the mother grain by the Incas, who considered the plant sacred. Much has been made of quinoa's nutritional properties and its fluffy texture and nuttiness in this recipe makes it all the better.
Category: Salad
Cuisine: American
1 cup Quinoa
1/2 cup Red onion finely chopped
1/2 pound Jicama (see note below) sliced into thin matchsticks
1/4 cup Red wine vinegar
1/3 cup Olive oil
1/2 cup Parsley leaves packed
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. [I posted this recipe.]
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