Red Quinoa Salad

Red Quinoa Salad

From: Chef Mat Clouser, Swift’s Attic, Austin, TX. Yield: 4 servings.

1 cup red quinoa
2 cups water
2 Calabrian chiles, drained, coarsely chopped
½ head fennel, chopped into bite-sized pieces
2 large handfuls upland cress or watercress, torn into bite-sized pieces
½ cup coconut jam

Rinse quinoa in a mesh strainer. In medium-large pot, bring the quinoa, water and a pinch of salt to a boil.

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