• 8servings
  • 20minutes

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Nutrition Info . . .

VitaminsA, B9, C, P
MineralsSilicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup quinoa

  2. 1/2 cup finely chopped red onion

  3. 1/2 pound fresh hearts of palm (see cooks' note, below)

  4. 1/4 cup red-wine vinegar

  5. 1/3 cup olive oil

  6. 1/2 cup packed flat-leaf parsley leaves

  7. Equipment: an adjustable-blade slicer

Instructions Jump to Ingredients ↑

  1. Wash quinoa in 3 changes of cold water in a bowl, draining in a fine-mesh sieve. Cook quinoa in a medium pot of well-salted boiling water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel (not terry cloth), then cover with a lid (don’t worry if lid doesn’t fit tightly) and steam until tender, fluffy, and dry, about 15 minutes. Let stand off heat, without lid but still covered with towel, 5 minutes. Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry. Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer. Whisk together vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss quinoa, onion, hearts of palm, and parsley with dressing. What to drink:

  2. Concha y Torro Terrunyo Casablanca Valley Sauvignon Blanc '07


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