South America Quinoa
photo by DianaEatingRichly
- Ready In:
- 2 cups quinoa
- 4 cups water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 5 tablespoons fresh lemon juice
- 1 cup extra virgin olive oil
- 1⁄2 cup cilantro, chopped
- 2 teaspoons garlic, minced
- 1 cup corn
- 1 cup red onion, chopped
- 1 -2 red chili pepper, chopped (optional)
- 4 plum tomatoes, diced
- 1 cup cucumber, diced
- 1 avocado, dice
- Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.
- Sprinkle quinoa with the salt and pepper and fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.
- Toss the avocado with remaining tablespoon of lemon juice.
- Fold the corn, onion, (chili pepper if using) tomatoes, cucumbers and avocado into the Quinoa. Serve at room temperature.
Questions & Replies
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Very nice salad...! I followed the recipe ingredients as written except for the oil....where based on what the other reviewers wrote, I only used a tbsp or so. I think anymore and it would have been too wet (let alone it just doesn't need it). I also toasted the quinoa. I think next time I might cook the quinoa in veggie broth, just for a little extra flavour. Thanks Deb, this was very fresh and has nice flavour. I'm planning to make this again for a large BBQ party in a few weeks.
What a wonderfully fresh way to serve quinoa; although, I didn't cook the quinoa, instead I sprouted it over night to add even more to the nutritional power this grain has. I halfed the oil as others suggested cutting it down a bit but needed a little extra since it wasn't cooked. I served this over a bed of crispy romaine and generously sprinkled with chili powder and red pepper flakes. My husband really enjoyed this and since this is so healthy I think he will be having this once a week. Thank you so much for this!! Made for Veggie Swap 23!
Lovely, lovely, lovely!!!! Mmmm, the flavours of this tabbouleh really blend well together and make for a very tasty treat! I made a few changes due to personal preference: Used parsley instead of the cilantro and left out the oil and the lemon juice. I found the end result to be super delish and will definitely make this again and again! THANKS SO MUCH for sharing this lovely recipe with us, Debbie! Made and reviewed for Everyday Is A Holiday February 2010-Sharing the Love.
Excellent recipe! Before making this I did toast the quinoa as suggested in Recipe#16399 which really does add a lot. I reduced the oil to 1 tablespoon to lower the fat levels. I subbed zucchini for cucumber and a hard boiled egg for the avocado. I also added in 1 teaspoon of ground cumin. Thank you debbwl for a wonderful lunch. Made for Everyday is a Holiday.
Quinoa is so cool--and this salad is an excellent use of it. I halved this and did use a bit less oil than called for. I also skipped the corn and used red bell peppers instead of chilis. I followed the recommendations and toastd the quinoa and added some cumin to the salad--super results and SO healthy. Thanks, Deb!