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
Elisabeth Luard for “The Oldways Table.” Photo iStock.
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.
Links
[1] https://wholegrainscouncil.org/grain/quinoa