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Quinoa Salpion1

Quinoa en Salpicon

Marla Hingley
Mexican inspired dish made with cucumbers and tomatoes.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 2 Tbsp lime juice
  • 1/8 tsp white pepper
  • 1 fresh jalapeño seeded and minced (or can use 2 Tbsp canned green chilies,minced)
  • ½ tsp coarse salt
  • ¼ cup olive oil
  • 1 cup quinoa
  • ½ cup cucumber peeled, seeded and diced
  • 1/2 cup tomato seeded and diced
  • ¼ cup green onions sliced - white part only
  • ¼ cup Italian parsley or cilantro, chopped
  • ¼ cup fresh mint chopped (optional)
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Make vinaigrette by whisking together lime juice, pepper, jalapeño, salt and olive oil. Set aside.
  • Place quinoa in a fine sieve and wash under running water, rubbing with hands, then drain.In a large pot, combine 1 quart water and quinoa. Bring to a boil, lower heat and simmer uncovered for about 10 minutes, until quinoa is barely tender. Strain, drain thoroughly (do not rinse) and let cool.
  • Toss together with the vinaigrette the cucumber, tomato, green onions, parsley, and mint. Add salt and pepper to taste.
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