ENSALADA SIERRA (ANDEAN QUINOA SALAD)
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
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
RED QUINOA AND AVOCADO SALAD
A tasty combination of quinoa, avocado, cumin, and lime juice with fresh veggies for a delicious meal!
Provided by Gitano
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 50m
Yield 2
Number Of Ingredients 10
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
- Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 37.1 g, Fat 17.3 g, Fiber 11.5 g, Protein 8.1 g, SaturatedFat 2.2 g, Sodium 45.8 mg, Sugar 2.5 g
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