Ensalada Con Quinoa De Peru Recipes

ENSALADA CON QUINOA DE PERU

Ensalada Con Quinoa De Peru image

Make and share this Ensalada Con Quinoa De Peru recipe from Food.com.

Provided by lazyme

Categories Grains

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 16

Ingredients

2 cups raw quinoa
2 quarts water
1/2 cup water
1/3 cup lime juice
2 fresh aji chilies, stems and seeds removed, chopped finely
2/3 cup olive oil
2 medium cucumbers, peeled, seeded, cut into 1/2-inch cubes
1 large tomatoes, seeds removed, cubed
8 green onions, white only, sliced
1/3 cup fresh Italian parsley, minced
1/3 cup mint, fresh minced
salt and black pepper
2 heads bibb lettuce, shredded
3 hard-boiled eggs, sliced thinly
2 fresh ears of corn, cooked, cut into 2-inch rounds
1 cup black olives, thickly sliced

Steps:

Rinse the quinoa under cold running water until the water runs clear.
Combine the quinoa with the water, bring to a boil, reduce the heat and simmer for 10 minutes, or until all the grains are translucent.
Drain, transfer the quinoa to a bowl and chill.
Whisk together the lime juice, the chiles, and the olive oil and set aside.
Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and mix gently.
Pour the lime juice mixture over the top and toss again.
Add salt and freshly ground black pepper to taste.
To serve the salad, place a mound of shredded Bibb lettuce on 6 or 8 individual plates and garnish with any or all of the suggested garnishes.

Nutrition Facts : Calories 561.3, Fat 33.4, SaturatedFat 5, Cholesterol 93.2, Sodium 228.3, Carbohydrate 55.1, Fiber 8.1, Sugar 6.9, Protein 15.1

ENSALADA SIERRA (ANDEAN QUINOA SALAD)

Ensalada Sierra (Andean quinoa salad) image

Quinoa is a staple of Peruvian cuisine - this flavour-packed dinner party side dish is adapted from Martin Morales' book, Ceviche

Provided by Martin Morales

Categories Side dish, Vegetable

Time 55m

Number Of Ingredients 12

Ingredients

75g quinoa
50g skinned and cooked broad beans
small handful coriander leaves, chopped
½ limo chilli or yellow scotch bonnet chilli, deseeded and finely chopped
½ ripe avocado , stoned, peeled and sliced very thinly on the diagonal
½ small red onion , finely chopped
1 small tomato , deseeded and finely chopped
10 physalis fruits, husks discarded
1 tbsp granulated sugar
juice 1 lime
½ limo chilli or medium red chilli , deseeded and finely chopped
2 tsp extra virgin olive oil

Steps:

Wash the quinoa in cold water until it starts to run clear. Put in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 15-20 mins until the quinoa is well cooked and the grain has started to unfurl. Drain, cool and set aside until needed.
To make the sauce, put the physalis and sugar in a saucepan and add enough water to half-cover the contents. Cook slowly over a low heat for 10-15 mins until the water has reduced by two-thirds and the physalis are soft. Remove from the heat and leave to cool. Transfer to a small food processor or blender and blitz until smooth.
Next, make the dressing. Put all the ingredients in a bowl and mix together well. Add the broad beans, coriander and chilli to the quinoa and mix well. Add 1 1/2 tbsp of the dressing, making sure you don't soak the quinoa mixture too much.
To assemble the salad, put a deep 12-15cm ring mould on a plate (or use a large cookie cutter). Arrange the avocado in the bottom of the mould and, using the back of a spoon, press down firmly. Fill the rest of the mould with the quinoa and broad bean mix, and press down well again. Drizzle 1 tbsp of the physalis sauce around the edge, then remove the mould. Finally, mix together the onion and tomato and put 1 tbsp of this on top of the quinoa. Alternatively, simply tumble the salad onto a plate. Add more dressing if you feel it's needed.

Nutrition Facts : Calories 344 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.1 milligram of sodium

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