Quinoa (pronounced keen-wa) is an ancient grain, native to the high Andes regions of South America, and now grown in North America. It’s designated a “supergrain” because of its super protein content and nutritional profile. When cooked, quinoa expands almost 5 times, to become very light and refreshing, ideal for dishes such as this colorful, easy-to-make salad.
Makes 4 cups
1-cup Quinoa 250 ml
1-1/2 cups Water 375 ml
1/2 cup Peeled, seeded and diced cucumber 125 ml 125 ml
1/2 cup Corn kernels (fresh, canned or frozen) 125 ml
1/4 cup Diced sweet red pepper 60 ml
2 tbsp. Finely chopped green onion 30 ml
4 tsp. Finely chopped cilantro 20 ml
Bring water to boil, add quinoa, cover, lower heat and simmer for 15 to 20 minutes or .
until water is absorbed. Let cool. In bowl, combine quinoa, cucumber, corn, red pepper, green onion, and cilantro.
3 tbsp. lime juice 45 ml
3 tbsp. olive oil 45 ml
1/2 tsp. toasted sesame oil 2 ml
1/2 tsp. salt (optional) 2 ml
In small bowl combine lime juice, olive oil, sesame oil, salt, if using and pepper.
Pour over quinoa mixture and toss gently with fork. Adjust seasoning.
Refrigerate for 1 to 3 hours before serving to let flavors blend.