From the High Andes: A Zesty Peruvian Quinoa & Garlic Salad (Solterito de Quinua)
Details
A vibrant, protein-packed salad that's basically a fiesta in a bowl, with a cheeky garlic kick.
Ingredients
Instructions
Cook The Quinoa By Combining It With Water
First, cook the quinoa by combining it with water or broth and half of the minced garlic in a small pot. Bring to a boil, then reduce the heat, cover, and simmer for about 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Once cooked, fluff it with a fork and set aside to cool completely.
Combine The Cooled Quinoa
In a large bowl, combine the cooled quinoa, fava beans, choclo, diced red onion, tomatoes, rocoto pepper, queso fresco, and chopped cilantro.
Prepare The Dressing By Whisking Together The Olive Oil
In a separate small bowl, prepare the dressing by whisking together the olive oil, lime juice, the remaining minced garlic, salt, and pepper.
Pour The Dressing Over The Quinoa Mixture And Toss
Pour the dressing over the quinoa mixture and toss gently to combine all the ingredients well.
Let The Salad Chill In The Refrigerator For About
For the best flavor, let the salad chill in the refrigerator for about 30 minutes.
Serve The Solterito De Quinua Over A Bed
Serve the Solterito de Quinua over a bed of lettuce leaves, accompanied by slices of boiled potato.
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