Aztecan quinos salad from Mesa Mexicana: Bold Flavors from the Border, Coastal Mexico, and Beyond by Susan Feniger and Mary Sue Milliken

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on October 07, 2016

    Another fabulous recipe from this book, and my first introduction to quinoa. ALWAYS RINSE YOUR QUINOA--I don't care if it says it has been prewashed!!! I just put mine in a fine-meshed strainer and rinse under cold water. You really don't want to taste the bitter coating on this grain (saponin), as it will ruin the dish. Sometimes I substitute cilantro for the parsley and lime for the lemon, in keeping with a Mexican theme than a Mediterranean one. I also serve this with grilled chicken breasts and some sliced tomatoes to round out the meal.

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