1 pound quinoa
1 chayote or a small cucumber, diced
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, cover the quinoa with double its own volume of water. 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 chayote, scallions, parsley/cilantro, mint, orange zest, jalapeños, 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.
Protein: 14 grams
Fat: 22 grams
Saturated Fat: 2 gram2
Carbohydrates: 68 grams
Fiber: 8 grams
Sodium: 10 mg + salt to taste.