Name: Quinoa Salad with Fresh Hearts of Palm (_Ensalada de Quinoa con Chonta_)
Cook time: 20 min
Total time: 40 min
Yield: Makes 8 (side dish) servings
Ingredients: 1 cup quinoa; 1/2 cup finely chopped red onion; 1/2 pound fresh hearts of palm (see cooks' note, below); 1/4 cup red-wine vinegar; 1/3 cup olive oil; 1/2 cup packed flat-leaf parsley leaves; Equipment: an adjustable-blade slicer

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Quinoa Salad with Fresh Hearts of Palm (Ensalada de Quinoa con Chonta)Marcus Nilsson

Indigenous to the Andes, quinoa was called the mother grain by the Incas, who considered the plant sacred. And while much has been made of quinoa's nutritional properties, its fluffy texture and nuttiness in this recipe are a revelation. Because it comes together quickly and is full of bright flavors, this salad is sure to become a summer staple. It's worth seeking out the fresh hearts of palm, which have a vibrant snap, but if you cannot find them, do not substitute canned; instead, use chayote (see cooks note, below).

Cooks' notes:

•You can substitute 1 (1/2-pounds) chayote for the fresh hearts of palm. Pit the chayote and cut into matchsticks (2 cups).
•Quinoa can be cooked 1 day ahead and chilled. Bring to room temperature before proceeding.
•Quinoa salad can be assembled 1 hour ahead.

Recipe notes

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