Salads
This traditional salad from Arequipa, Peru, gets added substance and texture from whole-grain quinoa. Letting the cooked quinoa cool completely helps it mix with the other ingredients without absorbing their moisture.
Bring the quinoa and water to a boil, then cook over low heat for 15 minutes.
Let the cooked quinoa cool for 20 minutes.
Chop and mix the corn, fava beans, tomatoes, red onion, and fresh cheese.
Add the quinoa and toss with the lemon juice, olive oil, and salt.
Cool the quinoa completely before adding it to the other ingredients; hot quinoa can melt the cheese and spoil the salad’s texture. Allergen: contains milk and dairy products (fresh cheese).
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