Quinoa Salad

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Ingredients:

1 cup Quinoa

1 1/2 cups water

1/4 teaspoon fine sea salt

1/2 red bell pepper, finely chopped

1/2 jalapeño, minced

2 tablespoons minced red onion

1/2 cup diced cucumber

1 tablespoon minced cilantro

2 tablespoons fresh lime juice

1 tablespoon olive oil

2 teaspoons Dijon mustard

1 small garlic clove, minced

1/4 teaspoon ground cumin

Sea salt and black pepper

Preparation:

Toast the quinoa in a large saucepan over medium heat, stirring often, until the quinoa is lightly toasted and aromatic, about 5 minutes.  Stir in the water and salt and bring to a simmer.  Reduce heat to low, cover, and continue to simmer until the quinoa has absorbed most of the water and is nearly tender, about 12 minutes.  Spread the quinoa out over a rimmed baking sheet and set aside until it is tender and cool, about 20 minutes.

When the quinoa is cool, transfer it to a large bowl.  Stir in the bell pepper, jalapeño, onion, cilantro and cucumber.

Whisk together the lime juice, oil, mustard, garlic, and cumin in a small bowl then pour over the quinoa mixture and toss to coat.  Season with salt and pepper to taste.

History:

Recipe from Chef Tech cooking school's Pro Chef Series of classes.