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Quinoa with Corn, Tomatoes, Avocado, and Lime

Quinoa (pronounced keen-wah) is a high protein seed that has a fluffy, slightly crunchy texture. Though it looks like couscous and is eaten like a grain, it's actually a cousin of spinach, Swiss chard, and other leafy greens. It's wonderful when cooked right—the key is not to follow the package's instructions, which always call for too much liquid and results in way too mushy quinoa. The ideal ratio is one cup of quinoa to 1 2/3 cups of liquid.

You can make this salad a day ahead of time; just be sure to add the avocado at the last minute so it doesn't discolor. The quinoa will cling to it, so it's best to scatter it over the top rather than mix it in.

Finally, be very careful when chopping jalapeno peppers. The juices and seeds can irritate your skin so it's a good idea to wear gloves. At the very least, keep your hands away from your eyes and wash them well when done.

About the author: Jennifer Segal is the chef behind the popular food blog, Once Upon a Chef.

Printed from http://www.seriouseats.com/recipes/2011/08/quinoa-salad-corn-tomatoes-avocado-lime-recipe.html

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