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

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

• 160g quinoa

• 80g finely chopped red onion

• 230g fresh hearts of palm (see cooks' note, below)

• 60ml red-wine vinegar

• 1/3 cup olive oil

• 1/2 cup packed flat-leaf parsley leaves

• Equipment: an adjustable-blade slicer

How to make 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 teaspoons salt, and 1/4 teaspoons pepper in a large bowl. Toss quinoa, onion, hearts of palm, and parsley with dressing.

Concha y Torro Terrunyo Casablanca Valley Sauvignon Blanc '07

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.