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Salad
2 servings
10 minutes
20 minutes
Chef Steven Raichlen
1 cup quinoa, rinsed until the water runs clear
2 cups water
Salt
1 cucumber, peeled, seeded and chopped
1 cup corn, cooked
1 cup peas, cooked
1 organic tomato, peeled, seeded and chopped
1 medium Organic Bell Pepper (red) finely chopped
1 Jalapeno Chile, seeded and minced
1/4 cup cilantro or Italian parsley (fresh)
3 tablespoons organic limes juice
1 1/2 tablespoons extra virgin olive oil
Fresh ground black pepper
In a medium sized saucepan over high heat, combine the quinoa, water, and ½ teaspoon salt. Bring to a boil.Cover the pan, reduce the heat to medium, and simmer for 15 minutes, or until all the water is absorbed and the Quinoa is tender.
Transfer the Quinoa to a large bowl and let cool completely.
Stir in the cucumbers, corn, peas, tomatoes, bell peppers, chiles, cilantro or parsley, lime juice, and oil. Toss to mix.
The salad should be highly seasoned; sprinkled with pepper and additional salt if desired.
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