RCI-RC.006.0056.001
Ensalada con Quinoa de Peru
Ensalada Con Quinoa De Peru
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- 2 cup
- qt + ½ cup water2 unit
- ⅓ cup
- aji chiles2 unitfresh, stems and seeds removed chop fine
- ⅔ cup
- cucumbers2 mediumpeeled, seeded cut into ½" cubes
- tomato1 largeseeds removed, cubed
- green onions8 unitwhite only thinly sliced
- Italian parsley⅓ cupfresh, mince
- mint⅓ cupfresh minced
- 1 unit
- of bibb lettuce2 headsshred
Method
1
Rinse the quinoa thoroughly under cold running water until the water runs clear, then drain well to remove any bitterness.
2
Bring 2 quarts plus ½ cup water to a boil in a large pot, then add the rinsed quinoa and stir once.
1 minutes
3
Reduce heat to low, cover, and simmer until all water is absorbed and the quinoa grains are tender with visible white spirals, about 15 minutes.
15 minutes
4
Remove from heat and let the quinoa rest covered for 5 minutes, then fluff with a fork and transfer to a large bowl.
5 minutes
5
Prepare the dressing by whisking together the lime juice, minced ají chiles, and olive oil in a small bowl, then season with salt and black pepper to taste.
6
Pour the warm dressing over the cooked quinoa and toss gently to combine, allowing the grains to absorb the flavors.
7
Fold in the cucumber cubes, tomato cubes, sliced green onion whites, minced parsley, and minced mint until evenly distributed.
8
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
9
Arrange the shredded bibb lettuce as a bed on a serving platter or individual plates, then top with the quinoa salad and serve at room temperature or chilled.