1 pound quinoa (about 2 ½ 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.
Total Fat: 11g
Saturated Fat: 1.5g