I wanted to explore the cuisine of Central and South America some more and this was one of my favorite discoveries while researching it. It's delicious and fresh and a bit tangy and I couldn't stop eating it. Also - which is something I can say about few dishes - I have repeated this one more than once. I keep a can of palm hearts in my cupboard especially for when the munchies strike and I quickly fix a bowl of this good stuff. Enjoy.
Recipe source: here.
Last year: The Sidecar (cocktail).
Two years ago: Pears with rosemary sugar dust (raw vegan).
Three years ago: Beefsteaks in apple juice.
Four years ago: Broccoli and pancetta orecchiette, Noodle salad with black sesame (vegan) and Chocolate and stout cupcakes (Irish).
Ingredients (serves 2-3):
- 1 cup of quinoa
- 1 small red onion
- 200 g hearts of palm, preferably fresh (I'll admit I used canned)
- 3 tablespoons red wine vinegar
- 25-30 ml extra virgin olive oil
- a bunch of fresh flat-leaf parsley, chopped
- salt and pepper to taste
Boil the quinoa according to package instructions. Drain and transfer to a salad bowl. Add the vinegar and olive oil and mix them in.
Add the red onion, sliced and divided into half-rings, and the sliced/chopped palm hearts.
Also add the parsley and season with salt and pepper to taste. Mix well and it's done, dig in! :)
No comments:
Post a Comment