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Quinoa Salad with Caiguas (Peruvian Vegetable)
Caiguas are an exotic Peruvian vegetable that I found in the freezer of a local Peruvian market named Latin American Travel & Services. The vegetable is like a cross between a sweet green pepper and a cucumber with a very unique and enticing aroma. See our Cooking Techniques and Tips section for how to prep the caiguas. This quinoa salad has a great nutty flavor that is balanced by the sweetness of the raisins and the acidity of the vinegar.
Serves 4
1 cup vegetable stock
½ cup white quinoa
2 tablespoons vegetable oil
½ cup thinly sliced shallots
2/3 cup julienned caiguas*
¼ cup Pisco liquor
1/3 cup dark raisins
2 tablespoons sherry vinegar
½ tablespoon honey
2 tablespoons finely chopped mint
1 medium tomato, julienned
1 tablespoon extra virgin olive oil
to taste sea salt and freshly ground black pepper
Add vegetable stock to sauce pan over medium heat. Add pinch of salt. Bring to boil. Stir in quinoa. Return to simmer. Cover. Adjust heat to low. Simmer until liquid is absorbed, about 15 minutes. Remove from stove. Let sit 5 minutes. Uncover. Fluff with fork. Set aside. Add vegetable oil to sauté pan over medium high heat. Add shallots. Cook 1 minute, stirring often. Add caiguas. Cook additional minute, stirring often. Turn off heat. Pour in Pisco. Return heat to medium. Add raisins. Cook until liquid evaporates. Remove from stove. Stir in sherry vinegar and honey. Fold in quinoa, mint and tomato. Season with salt and pepper. Transfer to serving bowl. Drizzle with extra virgin olive oil.
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Quinoa Salad with Caiguas
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