Best Quinoa Salad With Fresh Hearts Of Palm Ensalada De Quinoa Con Chonta Recipes

Ensalada Con Quinoa De Peru image

Provided by lazyme

Categories Grains

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 cups raw quinoa
2 quarts water
1/2 cup water
1/3 cup lime juice
2 fresh aji chilies, stems and seeds removed, chopped finely
2/3 cup olive oil
2 medium cucumbers, peeled, seeded, cut into 1/2-inch cubes
1 large tomatoes, seeds removed, cubed
8 green onions, white only, sliced
1/3 cup fresh Italian parsley, minced
1/3 cup mint, fresh minced
salt and black pepper
2 heads bibb lettuce, shredded
3 hard-boiled eggs, sliced thinly
2 fresh ears of corn, cooked, cut into 2-inch rounds
1 cup black olives, thickly sliced

Steps:

Rinse the quinoa under cold running water until the water runs clear.
Combine the quinoa with the water, bring to a boil, reduce the heat and simmer for 10 minutes, or until all the grains are translucent.
Drain, transfer the quinoa to a bowl and chill.
Whisk together the lime juice, the chiles, and the olive oil and set aside.
Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and mix gently.
Pour the lime juice mixture over the top and toss again.
Add salt and freshly ground black pepper to taste.
To serve the salad, place a mound of shredded Bibb lettuce on 6 or 8 individual plates and garnish with any or all of the suggested garnishes.

Nutrition Facts : Calories 561.3, Fat 33.4, SaturatedFat 5, Cholesterol 93.2, Sodium 228.3, Carbohydrate 55.1, Fiber 8.1, Sugar 6.9, Protein 15.1

Ensalada De Palmitos (Hearts of Palm Salad) image

Provided by NcMysteryShopper

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 garlic cloves
1 (28 ounce) can hearts of palm or 2 (14 ounce) cans hearts of palm, drained
1/3 cup extra virgin olive oil (plus or minus, see description)
1 large vine-ripened tomatoes, seeded and diced
1/2 cup scallion, finely chopped (whites of the scallion)
1 dash salt (optional)
mixed greens (optional)

Steps:

Using a food processor, puree the garlic into a paste. Add hearts of palm and process to a course purée. With the machine on, add oil in a thin stream until mixture is a velvety purée.
Transfer the purée to a serving bowl and stir in tomatoes and scallions. Adjust salt if needed.
Let sit at room temperature and serve within an hour. If topping salad greens chill mixture in refrigerator.

Nutrition Facts : Calories 230.1, Fat 19.3, SaturatedFat 2.8, Sodium 850.5, Carbohydrate 12.6, Fiber 5.7, Sugar 1.5, Protein 5.8

Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta) image

Provided by Lillian Chou

Yield Makes 8 (side dish) servings

Number Of Ingredients 7

1 cup quinoa
1/2 cup finely chopped red onion
1/2 pound fresh hearts of palm (see cooks' note, below)
1/4 cup red-wine vinegar
1/3 cup olive oil
1/2 cup packed flat-leaf parsley leaves
Equipment: an adjustable-blade slicer

Steps:

Wash quinoa in 3 changes of cold water in a bowl, draining in a fine-mesh sieve. Cook quinoa in a medium pot of well-salted boiling water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel (not terry cloth), then cover with a lid (don't worry if lid doesn't fit tightly) and steam until tender, fluffy, and dry, about 15 minutes. Let stand off heat, without lid but still covered with towel, 5 minutes.
Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry.
Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.
Whisk together vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss quinoa, onion, hearts of palm, and parsley with dressing.
What to drink:
Concha y Torro Terrunyo Casablanca Valley Sauvignon Blanc '07