Wash raw quinoa, pour in a pot, add water and let boil for about 10 mins. Once done, set aside and reserve.
Chop the parsly, white onion and tomato. Wash 3 times the onion with water. Reserve
In a bowl mix in the boiled quinoa, the chopped parsly, the white onion and the tomato. Make the vinagraitte by mixing the balsamic vinegar, sherry vinegar, olive oil, salt and a pinch of sugar. Add in to the quinoa mixture the vinaigraitte and mix well. Serve.
Recipes by Executive Cheff Diego Portillo