This refreshing Ensalada Con Quinoa De Peru is a bright and healthy dish that showcases the nutty flavor of cooked quinoa paired with the sharp zest of lime and the gentle heat of fresh ajàchiles. The addition of crisp cucumbers, juicy tomatoes, and aromatic herbs like mint and parsley creates a delightful crunch and burst of freshness in every bite. ItâÂÂs an ideal choice for a light lunch, a picnic side, or a nutritious dinner option. This vegan-friendly salad comes together quickly, making it perfect for weeknight meals or potlucks. The balance of textures and flavors ensures it remains satisfying without being heavy, offering a true taste of Peruvian culinary tradition.
Ensalada Con Quinoa De Peru
Description
This refreshing Ensalada Con Quinoa De Peru is a bright and healthy dish that showcases the nutty flavor of cooked quinoa paired with the sharp zest of lime and the gentle heat of fresh ajàchiles. The addition of crisp cucumbers, juicy tomatoes, and aromatic herbs like mint and parsley creates a delightful crunch and burst of freshness in every bite. ItâÂÂs an ideal choice for a light lunch, a picnic side, or a nutritious dinner option. This vegan-friendly salad comes together quickly, making it perfect for weeknight meals or potlucks. The balance of textures and flavors ensures it remains satisfying without being heavy, offering a true taste of Peruvian culinary tradition.Ingredients
Directions
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Rinse the raw quinoa thoroughly under cold water to remove the bitter coating.
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Combine the rinsed quinoa with water in a saucepan and bring to a boil.
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Reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and the quinoa is tender.
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Remove from heat and let the quinoa cool completely to room temperature.
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While quinoa cools, peel and seed the cucumbers, then chop them into small cubes.
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Remove seeds from the tomato and dice it into small cubes.
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Thinly slice the white parts of the green onions.
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Finely mince the fresh parsley and mint leaves.
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Remove stems and seeds from the ajÃÂ chiles, then finely mince the peppers.
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In a large bowl, combine the cooled quinoa, cucumbers, tomatoes, green onions, parsley, mint, and ajÃÂ chiles.
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Pour the fresh lime juice over the mixture and add olive oil.
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Season with salt and black pepper to taste, then toss gently to combine all ingredients evenly.
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Serve the salad on shredded Bibb lettuce leaves for a crisp presentation.
Nutrition Facts
Servings 7
- Amount Per Serving
- Calories 149.0kcal
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 8.8mg1%
- Total Carbohydrate 26.8g9%
- Dietary Fiber 3.4g14%
- Sugars 0.3g
- Protein 5.4g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
