This Andean grain is having a comeback moment. Although she doesn’t roll off the tongue, she is a mighty fine grain!
This is great all year round but especially on those hot summer days this will cleanse your palette! I served this with vegan sausages but it’s totally up to you. I found this gem of a recipe in “Secrets of Colombian Cooking” and I had to share it!
Quinoa & Corn Salad
- 1/2 c quinoa
- 1/2 tsp salt
- 1/4 c fresh pineapple juice with pulp
- 2 tbsp white vinegar
- 2 tbsp minced coriander/cilantro
- 4 tbsp coconut oil/olive oil
- 1/4 tsp hot sauce (I used traditional antioqueño ají)
- 1/2 tsp ground black pepper
- 1 c seeded and diced roma tomatoes
- 1 c cooked red/black beans
- 2/3 c cooked sweetcorn kernels
- 1/3 c toasted cashew nuts
- 4 lettuce leaves
Ingredients: Ají sauce (if you wanted to try it)
- 2 tsp minced & seeded red habanero pepper (about 1)
- 1/3 c white vinegar
- 2 tbsp lime juice
- 1 tbsp salt
- 1/3 c chopped coriander/cilantro
- 1/2 c chopped tomatoes (canned works)
- 1/2 c chopped spring onions/green onions
- 1/2 c diced white onions
- 1.5 tsp sugar
- 1/2 tsp pepper
- 4 tbsp oil (olive oil, veg oil)
- 1 tbsp tabasco sauce (optional)
Method: Ají sauce
- In a blender puree the habanero with the vinegar, lime juice, salt, and 1/3 cup of water for 1 minute.
- Pour into a non reactive bowl
- Add the coriander/cilantro, tomatoes, green onions, onions, sugar, pepper, oil and mix it up proper.
- Add the tabasco at this stage if you are using it and mix well.
- Refrigerate for at least 8 hours (or overnight) to improve the flavour. This allows everything to mix & mingle the right way.
- This bad boy will last about a week in the fridge. Use it with soups, fried green plantains, or any faux meats!
- Place 1.5 cups water in a saucepan over medium high heat. Rinse your quinoa to get off any residue. Pop in the pan along with 1/4 tsp of salt. Bring to a boil, cover, reduce heat to low and simmer until the quinoa looks lighter (this happens when it opens and is fully cooked), approximately 10-20 minutes.
- Transfer the quinoa to a sieve and drain the water. Rinse the grains under cold running water to stop it from overcooking. Transfer this to a large bowl and set aside.
- Combine the pineapple juice, vinegar, coriander/cilantro, oil, hot sauce, pepper and remaining salt to taste. Add this to the quinoa along with the tomatoes, beans, corn, and cashews.
- Toss to coat all the ingredients to everything is incorporated. Serve each in a lettuce leaf cup and sprinkle with coriander/cilantro.