1 small red nopal fruit (aka prickly pear)
1/4 cup extra virgin olive oil
1/3 cup fresh lemon juice
1/4 cup chopped fresh cilantro stems
1/4 tsp freshly ground pepper
1 cup diced, cooked nopales
1 cup cooked quinoa
½ cup diced tomatillos
½ cup minced red peppers
½ cup finely sliced scallions
1 tbsp minced jalapeños
Cilantro leaves for garnish
2. Place cooked nopales, quinoa, tomatillos, red peppers, scallions, and jalapeños in a bowl and mix all ingredients. Add dressing and toss to coat. Taste and adjust seasoning, if necessary. Garnish with cilantro leaves.
4. Fill a medium-sized pot with water (about ¾ full) and season with salt. Place over medium-high heat and bring to a boil.
5. Place nopal pads in boiling water and reduce heat to medium-low. Cover with lid and cook for about 20 minutes, until pads are tender. Nopales will change from bright green to opaque, olive color during this process.
6. Strain and rinse generously under water to wash away as much of the viscous liquid as possible, about 1 minute. Pat dry and dice.