Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta)

Wash quinoa in 3 changes of cold water in a bowl, draining in a fine-mesh sieve. Cook quinoa in a medium pot of well-salted boiling water, uncovered, until almost tender, about 10 minutes.

Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel (not terry cloth), then cover with a lid (don’t worry if lid doesn’t fit tightly) and steam until tender, fluffy, and dry, about 15 minutes.

Let stand off heat, without lid but still covered with towel, 5 minutes.

Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry.

Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.

Whisk together vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss quinoa, onion, hearts of palm, and parsley with dressing.

Concha y Torro Terrunyo

Casablanca Valley Sauvignon Blanc '07

•You can substitute 1 (1/2-pounds) chayote for the fresh hearts of palm. Pit the chayote and cut into matchsticks (2 cups). •Quinoa can be cooked 1 day ahead and chilled. Bring to room temperature before proceeding.•Quinoa salad can be assembled 1 hour ahead.

Calories 101, Total fat2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 877mg, Carbohydrate 17g, Fiber2g, Protein 4g

Nutrition Data

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