Recipe Blast: Quinoa Salad

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Recipe by Joao Dachery, executive chef, Pampa Brazilian Steakhouse, Edmonton

Ingredients:
2 cups quinoa
4 cups water
1 tsp peppermint tea
1/2 tsp coarse sea salt
1/3 English cucumber (seeded, finely chopped)
1/3 medium sized zucchini (seeded, finely chopped)
1/2 yellow bell pepper (seeded, finely chopped)
1/2 red bell pepper (seeded, finely chopped)
1/2 orange bell pepper (seeded, finely chopped)
1/4 medium-sized red onion (finely chopped)
1 tsp fresh parsley (finely chopped)
1 tbsp fresh mint (chiffonade)
1 tbsp olive oil
1/2 lemon or lime (squeeze for fresh lemon or lime juice)
pinch of fresh ground black pepper
1 tsp fine salt
20 g dried apricots
20 g raisins

Instructions:
1. In a medium pot, add the water, coarse sea salt, and the peppermint tea. Once the water starts to boil, add the quinoa and cook until al dente, approximately 8 minutes. Drain the water, spread the quinoa in an open tray and let it cool.
2. Add the cucumbers, zucchini, peppers, onions and raisins to the cooked quinoa. Julienne apricots and chiffonade the mint and add to the tray with quinoa.
3. In a separate bowl, mix the fresh lime juice, olive oil, salt and pepper together. Whisk very well and then pour evenly over the quinoa. Toss and mix gently.

Yield: 4 servings

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