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Meatless Monday: Peruvian Quinoa and Orange Salad

February 14, 2011

One way to bring delicious variety to meatless meals is to experiment with different grains. Quinoa is a fascinating high-protein grain that’s traditionally grown in the Andes and was sacred to the Incas. You can learn more about it on the Whole Grains Council’s website.

In this quinoa salad, the nutty sweetness of the quinoa is balanced by the acidity of the orange. Serve with thick slices of corn bread or thick corn tortillas. Recipe courtesy of Elisabeth Luard for The Oldways Table.

1 pound quinoa
1 chayote or a small cucumber, diced
6 scallions, white and tender green parts, chopped
Small handful chopped parsley or cilantro
Small handful of chopped mint
1 to 2 oranges, segments divided and zest finely grated
2 green or red jalapeño chiles, seeded and chopped
6 tablespoons extra virgin olive oil
Salt to taste
2 tablespoons freshly squeezed lemon or orange juice

1. Rinse the quinoa under cold running water until the water runs clear.

2. In a large pan, cover the quinoa with double its own volume of water. Bring to a boil, and then lower the heat to a simmer with the lid on loosely. Cook for about 20 minutes or so, until the quinoa is translucent and the water has absorbed.

3. Combine the warm quinoa with the chayote, scallions, parsley/cilantro, mint, orange zest, jalapeños, olive oil, lemon juice, and salt to taste. Taste and add whatever’s needed – maybe a little more salt or an extra squeeze of lemon. Serve warm or cold. 

Nutritional Analysis:
Per serving: Calories: 526, Protein: 14 grams, Fat: 22 grams, Saturated Fat: 2 grams, Carbohydrates: 68 grams, Fiber: 8 grams, Sodium: 10 mg + salt to taste.

5 servings

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