Quinoa has become very popular with cooks today, especially during Passover when this berry, which tastes like a grain, stands in nicely for what we crave. It is high in protein and has other healthful characteristics. Quinoa is small, like couscous or millet, and can be seasoned in endless ways.
1 cup dry quinoa
3 cups water
1 jalapeno pepper, seeded and minced
6 leaves fresh basil, finely chopped
3 sprigs fresh cilantro, leaves gently torn (discard stems)
1⁄3 cup minced red onion (about 1/2 small red onion)
1/3 firm mango, not too ripe, peeled, pitted, and cut into 1⁄8-inch dice
2 tablespoons extra-virgin olive oil
1 tablespoon soy sauce
fine sea salt
1 tablespoon lime juice
Rinse the quinoa thoroughly either in a strainer or in a pot and drain. (Do not skip this step or a bitter-tasting, natural soap-like coating will remain.) Once the quinoa is drained, place it into a medium pot with the water. Bring to a boil. Reduce the heat and simmer until the water is absorbed, about 10–15 minutes or until the grains turn translucent and the outer layer pops off. Drain.
Meanwhile, in a medium bowl, combine the minced jalapeno, basil, cilantro, red onion, and mango. Drizzle in the oil, soy sauce, 1⁄2 teaspoon salt, and lime juice. Stir to combine.
Add the drained quinoa and toss to combine. Season with salt to taste. Serve warm or at room temperature.
Yield: 6-8 servings