Southwestern Alpiste & Quinoa Salad
20 Minutes Prep + 20 Minutes Cooking + 30 Minutes Cooling
4-5 Servings (1/2 cup/125 mL)
Heat 1 tablespoon of olive oil in a medium sauce pan over medium -low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
Add the alpiste and quinoa to the onions and continue cooking, stirring constantly, for 3-4 minutes.
Add the vegetable broth and stir in ½ teaspoon salt.
Turn the heat up to high and bring to a boil. Cover the pan tightly with a lid, turn the heat down to low and simmer for 20 minutes,or until liquid is absorbed and the alpiste and quinoa are cooked. Transfer to a mixing bowl and chill in the refrigerator.
When the alpiste and quinoa mixture is cool, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, jalapeno, cilantro and remaining ½ teaspoon of salt and lime juice.
Taste and adjust seasonings if necessary.
Right before serving, scatter avocado chunks over top.
2 Tbsp (30 mL) extra virgin olive oil, divided
½ cup (125 ) mL yellow onion, chopped
½ cup (125 mL) alpiste, pre-washed
½ cup (125 mL) quinoa, pre-washed
1 2/3 cup (375 mL) low sodium vegetable broth
1 tsp (5 mL) salt, divided
1 cup (250 mL) fresh tomatoes, chopped
1 ¼ cups (310 mL) cooked corn kernels (~ 2 cobs)
2 scallions, white and green parts, finely sliced
1 small jalapeno pepper, seeded and finely chopped *
1/3 cup (80 mL) fresh cilantro, chopped
2 Tbsp (30 mL)lime juice
1 avocado, cut into bit-sized chunks
*Be very careful chopping jalapeno peppers as the juices and seeds can irritate you skin and eyes. You may want to wear gloves while handling the jalapeno. At the very least, keep your hands away from your face and wash them well when done cutting the pepper.