Indigenous to the Andes, quinoa was called the mother grain by the Incas, who considered the plant sacred. And while much has been made of quinoa's nutritional properties, its fluffy texture and nuttiness in this recipe are a revelation. Because it comes together quickly and is full of bright flavors, this salad is sure to become a summer staple. It's worth seeking out the fresh hearts of palm, which have a vibrant snap, but if you cannot find them, do not substitute canned; instead, use chayote (see cooks note, below).
•You can substitute 1 (1/2-pounds) chayote for the fresh hearts of palm. Pit the chayote and cut into matchsticks (2 cups).
•Quinoa can be cooked 1 day ahead and chilled. Bring to room temperature before proceeding.
•Quinoa salad can be assembled 1 hour ahead.
Recipe information
Total Time
40 min
Yield
Makes 8 (side dish) servings
Ingredients
Preparation
Step 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.
Step 2
Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry.
Step 3
Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.
Step 4
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:
Step 5
Concha y Torro Terrunyo
Casablanca Valley Sauvignon Blanc '07
