Quinoa En Salpicon
Submitted by pins62
Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.
YIELD
servingsPREP
25 minCOOK
15 minREADY
40 minSalpicon is a Latin American tradition of tossing chopped fresh ingredients in a citrus vinaigrette, and this version swaps the usual meat for fluffy quinoa to create a cool, satisfying grain salad.
The lime-chile vinaigrette does the real work here. Whisking the lime juice with fresh minced chile and salt before slowly streaming in the olive oil builds a stable, punchy dressing that coats every grain. Don’t rush that step.
Fresh mint and Italian parsley bring an herby brightness that keeps each bite feeling clean and lively. Seeding the cucumber and tomato before dicing is key so the salad stays crisp instead of turning watery as it sits.
Rinsing the quinoa thoroughly before cooking washes off the natural saponins that can leave a bitter, soapy taste. Once cooked, drain it well and let it cool completely before assembling. Warm quinoa wilts the fresh vegetables and herbs on contact.
Kitchen Tips
- Spread cooked quinoa on a sheet pan to cool faster and keep the grains fluffy rather than clumpy
- Make the vinaigrette while the quinoa cooks so flavors have time to meld
- This salad holds up well in the fridge for a day or two, making it great for meal prep
- Taste and adjust the chile heat to your preference. Removing seeds tames the fire, but leave a few in if you like it spicy
Variations
- Add diced avocado or black beans for a heartier version
- Swap lime juice for lemon and mint for cilantro to shift the flavor profile toward a tabbouleh style
- Toss in crumbled queso fresco or feta for a salty contrast
Ingredients
Directions
Rinse quinoa under running water and drain.
Place the quinoa and water in a large saucepan, cover, and bring to a boil over high heat; this should take about 5 minutes.
Remove the cover and lower the heat; simmer 10 minutes longer.
Drain the quinoa and cool.
While the quinoa is cooking, make the vinaigrette.
In a bowl, whisk together the lime juice, pepper, chile and salt.
Gradually add the olive oil, stirring constantly.
Set aside.
When the grain has cooled, assemble the salad.
In a bowl place the quinoa with the cucumber, tomato, scallions, parsley and mint.
Toss to mix the ingredients, then add the vinaigrette and toss thoroughly.
Season to taste with salt and white pepper.
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