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
- ⅓ 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
- ⅓ cup fresh cilantro, chopped
Garnish (optional) - 1 avocado, sliced
- Kalamata olives
What To Do
- 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.
- Mix quinoa, cucumber, tomatoes, red onion, bell pepper, queso fresco and olive oil.
- Add lime juice and salt to taste and garnish with cilantro. Garnish with avocado and Kalamata olives if desired.
Make My Shopping List
- 1 cup of quinoa, thoroughly rinsed
- 2 cups of water
- 1/2 teaspoon of salt
- 1/2 cucumber, diced
- 2 tomatoes, diced
- 1/3 cup of red onion, diced
- 1/2 bell pepper (any color), diced
- 3/4 cup of queso fresco, crumbled
- 1 tablespoon of olive oil
- 1 lime, juiced
- Salt to taste
- 1/3 cup of Cilantro
