Difference between revisions of "Quinoa Salad"
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* 4 medium sized [[tomato]]es, deseeded and diced | * 4 medium sized [[tomato]]es, deseeded and diced | ||
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# In large bowl, beat [[oil]] and [[vinegar]] for 10 seconds. | # In large bowl, beat [[oil]] and [[vinegar]] for 10 seconds. | ||
# Add [[garlic]], [[mint]], [[mustard]] and [[pepper]], mixing well. | # Add [[garlic]], [[mint]], [[mustard]] and [[pepper]], mixing well. | ||
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# Garnish with remaining [[tomato]]es and [[cilantro]]. | # Garnish with remaining [[tomato]]es and [[cilantro]]. | ||
| − | [[Category:Venezuelan | + | [[Category:Venezuelan cuisine]] |
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[[Category:Mint Recipes]] | [[Category:Mint Recipes]] | ||
[[Category:Jalapeno pepper Recipes]] | [[Category:Jalapeno pepper Recipes]] | ||
Latest revision as of 17:13, 29 June 2012
File:489456211.jpg
Quinoa Salad
Ingredients
- 6½ tablespoons canola oil
- 4 tablespoons vinegar
- 1½ teaspoons minced garlic
- 2 teaspoons dried mint
- ¾ teaspoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- 2 cups quinoa
- ¾ cup frozen peas
- 2 ears corn, kernels removed from cob
- ¼ teaspoon salt
- 1½ to 2 jalapenos, finely diced (depending on strength) and seeded
- 2 bunches fresh cilantro, chopped
- 4 medium sized tomatoes, deseeded and diced
Procedures
- In large bowl, beat oil and vinegar for 10 seconds.
- Add garlic, mint, mustard and pepper, mixing well.
- Rinse quinoa in a fine sieve and place a large saucepan with peas, corn and 2 quarts of water.
- Boil for 10 to 15 minutes, adding more water if necessary.
- Add salt.
- Remove from heat, strain and set aside to cool.
- Add jalapenos, two thirds of the cilantro and half the tomatoes to dressing; toss with quinoa.
- Garnish with remaining tomatoes and cilantro.
