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Quinoa en Salpicon    Veg  CD  ACC  Peruvian   35mins plus cooling

Serves 4-6   Cold  Vegetarian  Vegan Salad  Vegetables  Herbs  Accompaniment   Gluten Wheat Dairy Free Eggless  Peru Sth America  South American 



60ml/2fl.oz. Fresh Lime Juice

180ml/4fl.oz. Olive Oil
Salt and Ground White Pepper
1 Fresh Jalapeno Chilli, deseeded and finely chopped
200g/7oz Quinoa

600ml/20fl.oz. Water
150g/5oz Cucumber, peeled and diced
225g/8oz Fresh Tomatoes,  diced

8 Spring Onions (Scallions), sliced (white parts only)
1 tbsp freshly chopped Parsley
1 tbsp freshly chopped Mint



1. In a small bowl, whisk together the lime juice, olive oil white pepper, jalapeno, and salt. Set aside.


2 . Wash the quinoa well under running water then place in a large saucepan together with the water, bring to the boil then reduce the heat, cover and simmer 15 minutes.  Remove the pan from the heat and allow to cool.


3. Place the cooled quinoa in a serving bowl with the cucumber, tomato, spring onions, parsley and mint and mix well.


4. Add the vinaigrette, toss well and adjust the seasoning if necessary. Serve cold.


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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