Peruvian Quinoa Salad
We have always loved and often eaten quinoa; it has a simple flavor and a lovely slight crunch when cooked just to the point of being barely tender. You see it most commonly in this yellow-white...
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Cooking tools:
- Rice cooker
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Refrigerator
- Serving bowl
- Serving platter
Ingredients
- 2 cups quinoa
- 3 tomatoes, seeded and chopped (more to taste)
- 1 cup parsley leaves, chopped (curly or flat-leaf)
- ½ cup green onion, white and green part, chopped
- 2-4 Tbsp. fresh mint leaves, chopped
- 1 garlic clove, crushed or minced
- 1 Tbsp. basil, minced
- ½ cup green olives, sliced
- 1 red pepper, cleaned and chopped
- 1 cup or so sliced hearts of palm
- Lemon or lime juice, to taste
- 1/4 -1/2 cup olive oil, to taste
- Salt
- freshly ground pepper
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