Here’s a recipe for a tasty Peruvian salad that we’ve been experimenting with. It works well with ordinary Quinoa, but Black Quinola is just as good and gives a nuttier texture. We served it with avocado (Tesco are selling large avocados from Peru at present, and they are delicious).
For four servings you will need:
300g Quinoa
4 tomatoes
1 onion
1 red pepper
A large bunch of parsley
10 fresh mint leaves
A small bunch of basil
2 clove garlics
½ cup green chopped olives
Olive oil
Lime juice
Salt and black pepper
Rinse the Quinoa and boil until soft (about 15 minutes, though black Quinola will take about 20 minutes). Drain and leave to cool down. Finely dice the vegetables and herbs. Mix all these ingredients together and add lime juice, oil and salt and pepper to taste.
Leave to stand in the fridge for one hour before serving. ENJOY!
For four servings you will need:
300g Quinoa
4 tomatoes
1 onion
1 red pepper
A large bunch of parsley
10 fresh mint leaves
A small bunch of basil
2 clove garlics
½ cup green chopped olives
Olive oil
Lime juice
Salt and black pepper
Rinse the Quinoa and boil until soft (about 15 minutes, though black Quinola will take about 20 minutes). Drain and leave to cool down. Finely dice the vegetables and herbs. Mix all these ingredients together and add lime juice, oil and salt and pepper to taste.
Leave to stand in the fridge for one hour before serving. ENJOY!