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Saturday, May 2, 2015

Ensalada con quinoa de Peru (Peruvian) (vegan)


Another great dish from the Central and South Americas featuring quinoa, the ancestral grain of the land. This type of quinoa-based salad is hearty enough to be the main course in itself (thanks to the quinoa), but also light enough to be appropriate to low-carb diets or simply to a nutritious approach to spring and summer diets. 
Recipe source: the Peruvian recipes Wiki.

Last year: Greek marinated artichokes (vegan).
Two years ago: Baby spinach cream soup with truffle oil (vegan).
Three years ago: Wholewheat pasta with raw roots.
Four years ago: French fries with red onion (vegan)Spicy stuffed eggs (with herbs and mushrooms) and White chocolate and basil cream cups with balsamic strawberries (Italian).



Ingredients (serves 2):
  • 1 cup raw quinoa
  • 1 cup of water, plus a little extra if necessary
  • juice from half a lime
  • 1 aji chile (or a regular yellow chile pepper if you can't find the aji variety)
  • 30 ml extra virgin olive oil
  • 1 medium cucumber
  • 1 small tomato (or 4-5 cherry tomatoes)
  • 3-4 green onions, white parts only, thinly sliced
  • 4-5 tablespoons chopped fresh parsley
  • 4-5 tablespoons chopped fresh mint
  • salt and pepper to taste
  • 1 head of lettuce

Optional garnishes:
  • hard-boiled egg, sliced (I skipped it)
  • some corn kernels (I used this)
  • black olives, sliced (I skipped them)

Cook the quinoa in the water until done. Chop the aji, cucumber and tomato in little bite sized-pieces. Tear the lettuce into bite sized-pieces, Mix all the ingredients really well, taste and adjust the seasoning. Let the flavors blend for 10 minutes, then serve. It's done, dig in! :)

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