| Course | Salad, Side Dish |
|---|---|
| Cuisines | Mediterranean, Spanish |
| Cooking Methods | Boiling, Sautéing |
| Diets | Dairy Free, Egg Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan, Vegetarian |
| Main categories | Vegan, Vegetarian, Training Athlete |
| Main Ingredient | Grains, Vegetables |
Peruvian Quinoa Amontillado Warm Salad
Serves: 10
Serving Size: 1 cup
Often referred to as "the mother grain," quinoa has been an important ingredient in South American cooking since Incan times, but not until recently did it become popular in American cuisine.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top StoveIngredients
- 1 pound quinoa
- water enough water to cover the quinoa
- 3 clove garlic chopped
- ½ cup extra virgin olive oil
- 1 red bell pepper diced
- 1 cup fresh parsley chopped
- 1 cup kalamata olives or nicoise olives, diced
- 1 teaspoon Kosher salt
- 1 lemon
Instructions
- Place the quinoa and enough water to cover in a medium saucepan and bring to a boil over high heat.
- Lower the heat and simmer for 10 minutes or until quinoa is done.
- Drain and rinse under cold water.
- In a saute pan over medium heat, saute the garlic in the oil for a minute.
- Add the bell pepper and saute until soft.
- Fold in the remaining ingredients into the quinoa and serve at room temperature or chilled.
- Zest and squeeze of lemon for ganish.
Reheating/Serving Instructions
N/A
Nutrition
Calories: 292kcal | Carbohydrates: 32g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 217mg | Potassium: 338mg | Fiber: 4g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 3mg
Peruvian Quinoa Amontillado Warm Salad
$20.00 cooking fee
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