Peruvian Quinoa Salad
Servings: 6
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Serving size:
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Preparation Time: Mins
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Dish Type: Vegetables
Missing Recipe Summary/Abstract
Ingredients
Item
Weight/Qty
- Quinoa Main Ingredient 1 cup
- Water 2 cups
- Salt 1/2 tsp
- Cucumber 1/2
- Tomatoes 2
- Red onion 1/3 cup
- Bell pepper 1/2
- Queso fresco 3/4 cup
- Olive oil 1 tbsp
- Lime 1, juiced
- Cilantro 1/3 cup
- Avocado 1 optional
- Kalamata olives Optional
**Tip! – No substitutions available.
**Fun Fact! – No fun facts available.
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What To Do
01
Toast the quinoa in a small, dry pot for five minutes over medium heat, until fragrant. Add water and a ½ teaspoon of salt. Bring to a boil, then cover and reduce to a simmer. Cook about 15 minutes, or until the quinoa becomes translucent and uncoils. Set aside to cool to room temperature.
02
Mix quinoa, cucumber, tomatoes, red onion, bell pepper, queso fresco and olive oil.
03
Add lime juice and salt to taste and garnish with cilantro. Garnish with avocado and Kalamata olives if desired.
04
Serve.
Instructional Video
Learn the cooking technique.
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