At a party this past fall I came upon this dish, created by the mother of a good friend who is Peruvian (though he grew up in Chicago). There was a big bowl and it went pretty quickly! I was amazed at the flavor and fresh taste and got the recipe from her (Mrs. Addiz Sarria). I changed it up a little to suit my kitchen, and took this to a birthday party last night where the'birthday boy' was also Peruvian. Most of the folks there were American and I wasn't sure if they'd really like the salad as many people still don't know what quinoa is--I never saw a bowl emptied out so fast! <br /> <br />This is so easy to make and you can make little additions to it as you please (I think chopped walnuts would be good in the mix, or use it as a stuffing for baked acorn squash). This is the recipe that was such a hit at the party--please write and tell me how you like it and, if you bring it to a gathering, I'd love to hear reactions to it! Thanks! <br /> <br />FYI: Quinoa is a Peruvian grain, though really a type of seed, and cooks up much like rice, though it makes an even bigger amount! The typical quinoa is a creamy white color, but I found this tri-color at the local natural food market for a VERY reasonable price, and they sell it in bulk--much cheaper and more fresh than the boxed quinoa at most grocery stores. This dish can be used as a side-dish OR a main entree if you'd like to have a low-fat, high-fiber, high protein meal--great for vegetarian friends (just use vegetable broth instead of chicken broth).

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