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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