Quinoa Salad with Hearts of Palm

Ingredients

• Olive oil

  Salad or cooking

  ⅓ cup or 72g

• Parsley

  Raw

  ½ cup or 30g

• Palm hearts

  Raw

  227g or 227g

• Onions

  Sweet, raw

  ½ onion or 166g

• Red wine vinegar

  ¼ cup or 60g

• Quinoa

  Uncooked

  1 cup or 170g

Directions

1. Wash 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 (dont worry if lid doesnt 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.
2. Meanwhile, finely chop the onions. Soak them in a bowl of cold water 5 minutes, then drain well and pat very dry.
3. Trim ends of hearts of palm, then cut crosswise into very thin slices with slicer.
4. 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.
5. What to drink: Concha y Torro Terrunyo Casablanca Valley Sauvignon Blanc '07

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