Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta)
A fresh and elegant salad combining fluffy quinoa with crisp hearts of palm, red onion, and parsley in a red wine vinaigrette. This South American-inspired dish offers a perfect balance of textures and flavors.
Ingredients
- •1 cup quinoa
- •½ cup red onion
- •½ pound fresh hearts of palm
- •⅓ cup olive oil
- •½ cup flat-leaf parsley
- •adjustable-blade slicer
Cooking Instructions
- 1.
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.
30 min
- 2.
Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry.
5 min
- 3.
Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.
5 min
- 4.
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.
5 min
- 5.
Concha y Torro Terrunyo Casablanca Valley Sauvignon Blanc '07
