QUINOA SALAD WITH FRESH HEARTS OF PALM (ENSALADA DE QUINOA CON CHONTA)

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

Provided by Lillian Chou

Categories     Side     Picnic     Quick & Easy     Dinner     Quinoa     Healthy     Potluck     Simmer     Gourmet     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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

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