Peruvian Quinoa Amontillado Warm Salad

Serving Size: 10

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: An Le

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20

Recipe Serving Size10

Cooking Tools Required

Cutting board, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing spoon, Refrigerator, Saute pan, Spatula, Top Stove

Ingredients

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 Italian parsley chopped
1 cup Kalamata olive 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 Instructions

N/A

Nutrition