Quinoa and pigeon peas escabeche
by Doreen Colondres
What you need:
1 cup of white pearled quinoa
1 yellow plantain, fried in small cubes
16 oz of pigeon peas, cooked, drained
1 avocado, cut in small cubes
2 cups of water
1⁄4 red onion, small diced
4 oz roasted piquillo peppers, with some juice
1⁄2 green bell or cubanelle pepper, small diced
1⁄4 cup extra virgen olive oil
2 garlic cloves, minced
1⁄4 cup of fresh cilantro, chopped
2 bay leaves
Juice of 1 lemon
Salt & pepper to taste
1. On a bowl, combine pigeon peas, onion, peppers, garlic, lemon juice, cilantro, bay leaves, half of the portion of the olive oil, salt, pepper and refrigerate. If you can keep it refrigerated for a few hours, even better.
2. Using a strainer, clean the quinoa under running water for 30 seconds. Then, add it to a pot with 2 cups of water almost boiling. Add salt to taste, stir, reduce the temperature to low, cover and cook for exactly 12 minutes. After that time, remove it from the heat, and serve on a plate immediately to avoid over cooking. Strained if there is any water left.
3. Once the quinoa is at room temperature, combine with the rest of the ingredients, add the plantain, the avocado, stir, add the remaining oil, more salt, pepper or cilantro to taste and enjoy!