Inca Quinoa Salad

Susan from Food Blogga

Makes 4 side or 2 main servings.

¼ c extra virgin olive oil (I used a little less than 1/8 c)
1 tsp minced garlic
1 small shallot, chopped
1 jalapeno, seeded, chopped
4 sun-dried tomatoes, chopped
1 tsp curry powder
½ cup uncooked quinoa
1 cup water (maybe more if needed)
1 small cucumber, peeled, seeded, and diced
2 Tbsp finely chopped cilantro
1 Tbsp fresh lime juice
12 endive leaves
Sea salt

To prepare quinoa:
Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a small saucepan, add quinoa and 1 cup water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15-20 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 1 ½ cups cooked quinoa.

In a small skillet, sauté garlic and shallots in olive oil over medium heat, about 2 min. Add the jalapeno and curry powder; heat another 2 min. Remove from heat; let cool. Place in a bowl, and add cooked quinoa, tomatoes, cucumber, cilantro, lime juice, and salt. Toss to coat well. Serve in endive leaves or eat on its own. Makes 4 side or 2 main servings.