Wheat Sarraceno Salad with Tamarind and Nuts

Name: Wheat Sarraceno Salad with Tamarind and Nuts
Yield: 6
Ingredients: 1 cup of wheat sarraceno (broken) or quibe wheat; 1/3 cup of finely chopped green onion; 1/2 cup of finely chopped shallot (leek); 1/3 cup of finely chopped tamarinds; 1/3 cup of toasted and chopped nuts; 3 tablespoons of lemon juice; 1 cinnamon stick, ground into a fine powder; salt and black pepper to taste; 1/3 cup of olive oil

1
1 cup of wheat sarraceno (broken) or quibe wheat
2
1/3 cup of finely chopped green onion
3
1/2 cup of finely chopped shallot (leek)
4
1/3 cup of finely chopped tamarinds
5
1/3 cup of toasted and chopped nuts
6
3 tablespoons of lemon juice
7
1 cinnamon stick, ground into a fine powder
8
salt and black pepper to taste
9
1/3 cup of olive oil

Ingredients

1
1 cup of wheat sarraceno (broken) or quibe wheat
2
1/3 cup of finely chopped green onion
3
1/2 cup of finely chopped shallot (leek)
4
1/3 cup of finely chopped tamarinds
5
1/3 cup of toasted and chopped nuts
6
3 tablespoons of lemon juice
7
1 cinnamon stick, ground into a fine powder
8
salt and black pepper to taste
9
1/3 cup of olive oil

Directions

1
Fill a pot with plenty of water and salt, then bring to a boil
2
Reduce the heat and let it simmer for about 5 minutes or until the wheat sarraceno is soft
3
Drain in a colander
4
Transfer to a bowl and stir with a fork to loosen well
5
Let it cool
6
Add the chopped onion, shallot, tamarind, and nuts
7
Mix well
8
In a separate bowl, mix together the lemon juice, cinnamon, salt, and black pepper to taste
9
Gradually add the olive oil, whisking continuously to combine well
10
Pour over the salad and mix well
11
Refrigerate for at least one day before serving
12
Serve at room temperature
13
Yield: 6 servings.