Peruvian Quinoa Salad

Servings: 6

You will need

1 cup quinoa, thoroughly rinsed

2 cups water

½ teaspoon salt

½ cucumber, diced

2 tomatoes, diced

¹/ cup red onion, diced

½ bell pepper (any color), diced

¾ cup queso fresco, crumbled

1 tablespoon olive oil

1 lime, juiced

Salt to taste

¹/ cup fresh cilantro, chopped

Garnish (optional)

1 avocado, sliced

Kalamata olives

What to do
  1. 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.
  2. Mix quinoa, cucumber, tomatoes, red onion, bell pepper, queso fresco and olive oil.
  3. Add lime juice and salt to taste and garnish with cilantro. Garnish with avocado and Kalamata olives if desired.
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