Crispy Quinoa Salad
July 2014. Recipe for crispy quinoa salad from Chef Dana Honn at Carmo Café in New Orleans.
Keywords
- appetizers & salads
- Chef Dana Honn
- recipes
- vegetarian
- 2014
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at countryroadsmagazine.com.
Cooking tools:
- Rice cooker
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Peeler
- Serving platter
Ingredients
- 6 cups of fair trade organic red quinoa, cooked*
- 1 cup fair trade white quinoa, toasted in a frying pan
- 1 cup sea lettuce leaf, torn
- 2 cups Peruvian white corn***, cooked
- 1 medium cucumber, peeled (if necessary) and diced
- ½ cup Aji dulce, diced (any sweet aromatic peppers)
- 1 red onion, sliced
- ¼cup cilantro, chopped
- 1 quart teardrop tomatoes
- 2 tbsp olive oil
- ½ tsp salt
- 1 tbsp aji panca paste**
- juice of 3 limes
- 1 tbsp honey
- sea salt to taste
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