Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta)
Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta) is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Wash quinoa in 3 changes of cold water in a bowl, draining in a fine-mesh sieve.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWash quinoa in 3 changes of cold water in a bowl, draining in a fine-mesh sieve.
Cook quinoa in a medium pot of well-salted boiling water, uncovered, until almost tender, about 10 minutes.
Drain in sieve, then set sieve over same pot above 1 inch of simmering water (water should not touch bottom of sieve).
Cover quinoa with a folded kitchen towel (not terry cloth), then cover with a lid (don't worry if lid doesn't fit tightly) and steam until tender, fluffy, and dry, about 15 minutes.
Let stand off heat, without lid but still covered with towel, 5 minutes.
Meanwhile, soak onion in a bowl of cold water 5 minutes, then drain well and pat very dry.
Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.
Whisk together vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.
Toss quinoa, onion, hearts of palm, and parsley with dressing.
Concha y Torro Terrunyo Casablanca Valley Sauvignon Blanc '07.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.