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Quinoa Salpicon

Recipe By     :Lorna Sass
Serving Size  : 4     Preparation Time :0:00
Categories    : Grains                          Salads & Dressings

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 (NOT lemon)
     1/2      teaspoon  salt, or to taste
     1/8      teaspoon  ground pepper
  8              large  radicchio or lettuce leaves
  1                     ripe avocado -- peeled, pitted, and sliced

In a large bowl, combine the quinoa, cucumber, tomatoes, jalapeno, scallions, parsley, and mint.  In a blender, food processor, or small jar, blend together the oil, lime juice, salt, and pepper.  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.  (I recommend this.)

  "Cooking Under Pressure"

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