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

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

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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