Instructions:
Make a vinaigrette by whisking together the lime juice, white
pepper,
jalapeno, and salt, then gradually adding the olive oil. Set aside.
Place the quinoa in a fine sieve and wash under running water,
rubbing
the quinoa with your hands, for a few minutes. Drain. In a pot
large
enough to hold the ingredients comfortably, combine 2 quarts of
water and
the cleaned and drained quinoa. Bring to the boil, lower the heat,
and
simmer, uncovered, for about 10 minutes, or until the quinoa is
barely
tender. Do not overcook.
Remove from the heat and pour through
a
strainer. Drain thoroughly, and let cool.
(Do not rinse.)
Place the cooled quinoa in a serving bowl with the cucumber, tomato,
scallions, parsley, and mint and toss. Add the reserved vinaigrette
and
toss again. Correct seasoning with extra salt and white pepper
to taste,
and serve.
Adapted from Christmas Memories with Recipes (Felipe Rojas-Lombardi)