Peruvian Quinoa and Orange Salad
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Elizabeth Luard, quoted in The Oldways Table
This simple salad from Elisabeth Luard, author of a book on Latin American cooking, can be served as an accompaniment in which the nutty sweetness of the quinoa is balanced by the acidity of the citrus. Serve with thick slices of corn bread or thick whole wheat tortillas, hot from the griddle.
ingredients
1 pound quinoa
water
1 chayote or small cucumber, diced
6 scallions, white and tender green parts, chopped
small handful chopped flat leaf parsley
small handful chopped mint
1 to 2 oranges, segments divided and zest finely grated
2 green or red jalapeno chiles, seeded and chopped
6 Tbsp extra virgin olive oil
2 Tbsp freshly squeezed lemon or Seville orange juice
sea salt
Instructions
1. Rinse the quinoa under cold running water until the water runs clear.
2. In a large pan, cover the grains with double their own volume of water. Bring to a boil, then lower the heat to a simmer with the lid on loosely. Cook for about 20 minutes or so, until the grains are translucent and the water has all been absorbed.
3. Combine the warm quinoa with the chayote, scallions, parsley, mint, oranges and orange zest, jalapenos, olive oil, lemon juice and salt to taste. Taste and add whatever’s needed – maybe a little more salt or an extra squeeze of lemon. Serve warm or cold.
This recipe comes from The Oldways Table, by Dun Gifford and Sara Baer-Sinnott.
makes:
4 to 6 servings
serving size:
