Quinoa Salpicon

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Quinoa Salpicon

 

Source: Cooking Under Pressure

Serving Size: 4

 

4 cups cooked quinoa -- fluffed and cooled slightly

1 cup cucumber -- peeled, seeded, and diced

1 cup tomatoes -- finely chopped

1 jalapeno pepper -- seeded and diced

1/4 cup scallions -- thinly sliced

2/3 cup parsley -- minced

1/3 cup fresh mint -- minced

3 tablespoons olive oil

3 tablespoons freshly squeezed lime juice

1/2 teaspoon salt, or to taste

8 large radicchio or lettuce leaves

1 ripe avocado -- peeled, pitted, and sliced

 

In a large bowl, combine the quinoa, cucumber, tomatoes,

jalapeno,scallions, parsely, and mint. In a blender, food processor,

or small jar, blend together the oil, lime juice, and salt. Pour the

dressing over the quinoa mixture and toss to coat the grains and

vegetables thoroughly. Taste and add more lime juice or salt as

needed. (The salad should be assertively seasoned.) Serve on

individual platters mounded into radicchio cups and garnished with

avocado slices.

 

Variation: Instead of using the avocado for garnish, dice it and toss

it into the salpicon.