Peruvian Quinoa and Orange Salad

The nutty sweetness of the quinoa is balanced by the acidity of the orange. Serve with thick slices of corn bread or thick corn tortillas.

1 pound quinoa (about 2 1/2 cups)

1 shallot, chopped

1 chayote (cooked and diced) or a small cucumber, diced, skin removed

6 scallions, white and tender green parts, chopped

Small handful chopped parsley or cilantro

Small handful of chopped mint

1 to 2 oranges, segments divided and zest ﬁnely grated

2 green or red jalapeño chiles, seeded and chopped

6 tablespoons extra virgin olive oil

Salt to taste

2 tablespoons freshly squeezed lemon or orange juice

Rinse the quinoa under cold running water until the water runs clear.
In a large pan, add the shallot and chayotes with 2 tablespoons of olive oil, sautee for a few minutes. In the same pan, add the quinoa with double its own volume of water (about 5 cups). Bring to a boil and then lower the heat to a simmer with the lid on loosely. Cook for about 15-20 minutes or so, until the quinoa is translucent and the water has absorbed.
Combine the warm quinoa with the scallions, parsley/cilantro, mint, orange zest, jalapeños, 4 tablespoons of olive oil, lemon juice, and salt to taste. Taste and add whatever’s needed – maybe a little more salt or an extra squeeze of lemon. Serve warm or cold.

Elisabeth Luard for “The Oldways Table.” Photo iStock.

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