Peruvian Quinoa Salata

This quick and refreshing salad highlights the soft-yet slightly crunchy texture of this wonderful grain. It goes perfectly with pretty much anything, including seafood.

5 from 1 vote

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Course: Salad, Side Dish

Cuisine: Peru, South American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: My Hungry Traveler

Equipment

Optional - Rice cooker or Instant Pot

Ingredients

1 cup Quinoa
2 cups Water
2 medium Roma or plum tomatoes, diced
1 medium Cucumber, seeded and diced
½ medium Red bell pepper, diced
½ medium Red onion, diced
6 oz Cubed queso fresco or rinsed feta
½ cup Pitted black or kalamata olives, sliced
½ cup` Cilantro leaves, chopped
2 Limes, juiced
¼ cup Extra virgin olive oil
Salt and pepper, to taste

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Instructions

Cooking Quinoa - Cook 1 cup quinoa in 2 cups water in a rice cooker or bring a saucepan with 1 cup quinoa and 2 cups broth to a boil, cover, and lower heat to low. Simmer until it softens, about 15 minutes. Transfer cooked rice to a bowl for serving and let it cool for at least 10 minutes. Fluff it with a fork to separate grains.
Preparing Salad - Add the rest of the ingredients to the cooked quinoa and toss gently. Season to taste and serve.

Notes

Quinoa can be found near the rice and other grains in most food markets.
This salad is delicious chilled and can be made up-to a few days in advance by omitting the olive oil, tomatoes, and cucumber until just before serving.

Nutrition