PERU
Peruvian Quinoa Salad
15 minutes
4 persons
Easy
The Incas used to see quinoa as a sacred grain, a gift from the gods. It was called 'la chisiya mama', the mother of all grains. Peruvian chef Ronal said that there are still many superstitions surrounding this grain. It would, among other things, provide extra fertility and cure various diseases. It is therefore widely eaten by Peruvians. Peru is now even the largest producer and exporter of quinoa. You can find it in all shapes and colors in Peruvian markets. Ronal shared a delicious fresh salad with us. On the table within fifteen minutes and delicious as a side dish or lunch.
Oh yeah! We have also figured out for you how exactly to pronounce this difficult word. The correct pronunciation is: "kien-wa".
Preparation
Step 1: Prepare the quinoa
Boil 300 ml of water.
Roast the quinoa in a dry pan until it makes a popping sound (according to chef Ronal, this removes the bitterness from the quinoa).
Heat the oil in another pan and add the garlic and white onion.
Let this boil for a minute and then mix in the quinoa. Immediately add the boiled water.
Remove the mixture from the heat as soon as the water is not completely absorbed by the quinoa.
Cover and let it steam for another 10 minutes.
Step 2: Mix the quinoa with the other ingredients
Cut the red onion, mango, tomato and avocado into small cubes.
Stir all ingredients into the quinoa.
Squeeze the lime over the salad and serve.
Ingredients
For a side dish for 4 people:
150 grams (red) quinoa
4 tbsp vegetable oil
3 cloves of garlic
1 white onion
3 tomato
1 red onion
2 avocados
1 mango
1 lime
Salt and pepper
Want to get in the mood? Here a music suggestion!
Buen Provecho! ('Enjoy your meal!')
