(TV Diner) - Chef Jose Duarte, the Peruvian culinary king of the North End's Taranta, joins Billy at The Viking Center in Westwood, Massachusetts.

He's making a dish that's healthy, vegetarian and 100% gluten-free!

www.tarantarist.com

Quinoa Salad Recipe

Ingredients:

* 4 cups vegetable broth

* 1 1/2 cups raw Organic Peruvian whole grain quinoa

• 1 cup of Giant Peruvian Lima Beans (Pallares) cooked,

• 1/2 cup of diced red onion

• 1/2 cup of quartered cherru tomatoes

• 1/2 cup of Roasted Garlic EVOO

• 2 spoons of chopped parsley

• 2 spoons of radish sprouts

• 2 spoons of assorted bean sprouts

* dash salt and pepper, to taste (sea salt tastes best)

Preparation:

Pre Cook quinoa until boils, rinse in cold water, then continue cooking in vegetable broth until it fluffs up, about 10- 15 minutes, stirring occasionally.

While quinoa is cooking, whisk together lemon juice, roasted garlic olive oil, and salt and pepper.

When quinoa is finished cooking, allow to cool slightly then, toss with vegetables and lemon juice mix, stirring to combine well.

Add more salt and pepper to taste, and chill before serving.

Garnish with sprouts.

Makes 6 servings of quinoa salad.