Ensalada de Quinoa
Inspired by the vibrant flavors of Latin America, Ensalada de Quinoa is a wholesome and colorful dish that brings together nutty quinoa, zesty lime, and fresh vegetables. Perfect for a refreshing lunch or a light accompaniment to dinner, it’s a modern twist on the traditional staples of Peruvian cuisine.
Equipment
- Saucepan
- Mixing bowl
- Whisk
Ingredients
Quinoa
- 1 cup quinoa rinsed and drained
- 2 cups water for boiling quinoa
- ¼ teaspoon salt
Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 clove garlic minced
- ¼ teaspoon ground cumin
- ¼ teaspoon black pepper freshly ground
Salad
- 1 cup cherry tomatoes halved
- 1 medium cucumber diced
- ¼ cup red onion finely chopped
- ¼ cup fresh cilantro leaves chopped
Instructions
- In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
- Remove the quinoa from heat and let it rest, covered, for 5 minutes. Then, fluff it gently with a fork.
- In a small bowl, whisk together olive oil, lime juice, minced garlic, cumin, and black pepper to prepare the dressing.
- In a large mixing bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, chopped red onion, and cilantro. Drizzle with the dressing and toss until well combined.
- Taste and adjust seasoning if necessary. Allow the salad to sit for at least 10 minutes before serving to let the flavors meld together.
Notes
- For a twist, add crumbled feta or avocado slices to elevate the texture and creaminess of the salad.
- For a vegan version, ensure to skip cheese additions.
Nutrition
Calories: 272kcalCarbohydrates: 32gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 160mgPotassium: 431mgFiber: 4gSugar: 2gVitamin A: 298IUVitamin C: 14mgCalcium: 43mgIron: 3mg
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