| Level: | Easy |
| Yield: | 6 servings |
Ingredients
- 3/4 pound raw quinoa
- 1/4 cup fresh lime juice
- 1/2 teaspoon ground black pepper
- 1 teaspoon coarse sea salt
- 1 serrano chile, seeded if desired ,and minced
- 1/2 cup olive oil
- 1 medium cucumber, peeled, seeded, and cut into 1/4 inch dice
- 1 medium tomato, seeded and cut into 1/4 inch dice
- 4 ounce feta cheese, crumbled
- 6 spring onions, white parts only, thinly sliced
- 1/2 small bunch flat leaf parsley, leaves only, finely chopped
- 1/2 small bunch fresh mint, leaves only, finely chopped
- 1 small head radicchio, separated into whole leaves
- 1/3 cup cornichons
- 3 tablespoons capers, rinsed
- Hardboiled quail eggs, shelled and left whole
- Oil or brine-cured black olives, stoned
Instructions
- Pour the quinoa into a bowl of cold water and rub it between your hands for a few minutes to wash it. Drain and repeat until the water is clear (it usually takes 2 rinses). In a large saucepan combine the quinoa with about 6 cups of cold water. Bring up to a boil, stirring occasionally. Reduce the heat and simmer for 10 to 15 minutes, or until barely cooked. The quinoa is done when all the grains are translucent. Remove from the heat and drain well in a fine sieve. Fluff with a fork or spread on a tea towel to help it cool faster. Use at once or store in a tightly covered container in the refrigerator until ready to assemble the salad. In a small bowl, combine the lime juice, pepper, salt, and chopped serrano. Whisk together, then drizzle in the olive oil, whisking until completely combined. In a large bowl, combine the cooled quinoa with the cucumber, tomato, feta, green onions, parsley, and mint. Toss to mix, then add the lime juice mixture and toss again, until the dressing is evenly distributed. Taste for seasonings. Mound into the radicchio leaves, using them as cups, and garnish as desired with cornichons, capers, quail eggs, feta, and olives.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 468 |
| Total Fat | 29 g |
| Saturated Fat | 6 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 12 g |
| Cholesterol | 17 mg |
| Sodium | 502 mg |
Reviews
The first time I made this recipe, I did all of the initial fixings, except the serving in radicchio, etc. It was a little bland. The second time I made it, I toasted the quinoa in the pan with olive oil for about 10 minutes prior to cooking it in water. Then I added all of the listed veggies and feta, but replaced the mint with cilantro. I also added the capers and chopped, pitted kalamata olives to the salad.