Tuesday, April 14, 2009


Here's an update on a recipe we've posted before.... use some of that parsley (and lemons if you still have them)

1.  Needed :  

2 cups Quinoa

2 lemons juiced (or more to taste)

1-2 tsp salt

1 pinch black pepper

¼ Scotch Bonnet pepper (to taste), seeded and chopped

¼ cup olive oil

2 bunch finely chopped scallion

1 purple onion chopped fine

6 plum tomatoes, seeded and finely chopped

2 large bunches chopped parsley

¾  cup chopped Kalamata olives (optional)

1 diced yellow, orange or green pepper (optional)

¾ cup roasted pine nuts

Fresh or dried mint 

2. Combine : 

Quinoa with 2 ½ cups cold water and 1 tsp. salt in a covered saucepan.  Bring to a boil, covered.  Lower heat, and simmer 15-20 minutes.  Ready when translucent, and tails are formed. After 10 minutes fluff in a bowl. 

3.  Combine : 

Lemon juice, salt, black pepper, and scotch bonnet pepper in a small bowl.  Gradually blend in olive oil. Set aside. 

4.  Combine :  

Cooled Quinoa in a large bowl with tomato, scallion, mint, pepper, pine nuts, onion and parsley.  Toss gently with limejuice and oil dressing.  Correct seasoning with salt and pepper to taste.  Serves 6 to 8.