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updated: 7/26/2011 10:14 AM

Cook of the week: Quinoa Salad

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  • John Starks/jstarks@dailyherald.comCook of the Week Dan Bressler of South Elgin adds black, oil-cured olives to quinoa salad.

      John Starks/jstarks@dailyherald.comCook of the Week Dan Bressler of South Elgin adds black, oil-cured olives to quinoa salad.

  • John Starks/jstarks@dailyherald.comQuinoa salad made by Cook of the Week Dan Bressler of South Elgin, with a tomato garnish made to look like a rose.

      John Starks/jstarks@dailyherald.comQuinoa salad made by Cook of the Week Dan Bressler of South Elgin, with a tomato garnish made to look like a rose.

 

1 cups quinoa

3 cups of chicken broth or stock

red pepper, diced

1 jalapeno, diced

1 can (15 ounces) chick peas, rinsed

cup jicama, diced

3 scallions finely slice, part green

15 oil-cured black olives

3 tablespoons fresh parsley, chopped fine

3 tablespoons cilantro, chopped fine

cup extra-virgin olive oil

6 tablespoons lime juice

Salt and pepper to taste

Combine quinoa and chicken broth in a medium sauce pot. Bring to boil and immediately reduce to a simmer, until all liquid is absorbed, about 10-12 minutes.

While quinoa is cooking, slice and prepare all other ingredients.

Transfer quinoa to a large bowl and cool to room temperature. Add remaining ingredients and refrigerate several hours to let ingredients meld. Stir and serve.

Serves eight to 10.

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