Summer Recipe Series – Rainbow Quinoa and Pallares Salad
Summer Recipe Series with Jenny Johnson presented by the BCAE.
Chef Jose Duarte of the North End’s Taranta shows us how to brighten up summer meals with the colorful combination of rainbow quinoa and pallares salad.
Rainbow quinoa and pallares salad from Chef Jose Duarte
Ingredients: 1 cup uncooked pre-washed rainbow quinoa (tri-color blend) 1 1/2 cups of water in a small saucepan ¾ cup minced red onion (about ½ of a medium red onion) 1 large lemon 2 tablespoons olive oil 1 tablespoon of Chia Seeds ¾ teaspoon kosher salt ¾ teaspoon coarse ground black pepper 1 cup of cooked Giant Peruvian Lima Beans 1 cup of assorted Cherry and Grape tomatoes 3 fresh basil sprigs
Place the quinoa on a sauce pan and roast for a couple of minutes, then add 1 1/2 cup water in a small saucepan. Bring to a boil, pour the water out and add 1 1/2 cup of water and cook for about 10 minutes until al dente. Once quinoa is cooked drain excess water and place on a sheet pan to cool off, then put in the refrigerator. Squeeze the juice of one lemon and add 1 teaspoon of chia seeds and let it soak for a few minutes, then add olive oil. In the mixing bowl, combine the minced red onion, cherry tomatoes cut in half, lemon and olive oil mix, salt and pepper. Let stand for 5 minutes, until the onions have softened slightly. Remove quinoa from refrigerator and mix with the rest of the ingredients, add the Giant Peruvian Lima Beans and basil. Salt to taste. Serve Cold
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