The traditional salad of Peru's Arequipa region gains a new texture in this recipe with the addition of whole-grain quinoa. Letting the quinoa cool completely after cooking keeps it from soaking up the other ingredients' juices when mixed.
Bring the quinoa to a boil with the water and simmer over low heat for 15 minutes.
Let the cooked quinoa cool for 20 minutes.
Chop and mix the corn, fava beans, tomato, red onion and fresh cheese.
Add the quinoa and toss with the lemon juice, olive oil and salt.
Let the quinoa cool completely before adding it to the other ingredients; hot quinoa melts the cheese and spoils the salad's texture. Allergens: contains milk and dairy (fresh cheese).
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