Quinoa Salad from Peru with Avocado and Queso Fresco

on in Appetizers, Main Dishes, Peru, Sides

Serves: 2 as an appetizer • Time: 30 minutes

Healthy and fresh, this quinoa salad makes for an excellent lunch or dinner side. Pairing quinoa with vegetables, herbs, and queso fresco creates a great salad that can be enjoyed, guilt-free.

Quinoa Salad
© The Frynamic Duo

Ingredients

  • One 5.32 oz. package Inti mixed quinoa [shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”mixed-quinoa” show=”button-only”]
  • ¼ avocado, diced
  • ¼ cup cherry tomatoes, halved
  • 2 Tbsp. pitted and quartered black olives
  • 2 Tbsp. golden raisins
  • 1 Tbsp. queso fresco, crumbled
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped chives
  • 1 Tbsp. chopped mint
  • 2 tsp. grapeseed oil
  • 1 tsp. Acetomodena pomegranate balsamic vinegar [shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”condiment-with-balsamic-vinegar-of-modena-melograno-pomegranate” show=”button-only”]
  • ½ garlic clove, minced
  • Laurie & Pujalt pink Andean salt [shopify embed_type=”product” shop=”try-the-world.myshopify.com” product_handle=”fine-grain-pink-salt” show=”button-only”]

Directions

  1. In a large saucepan, bring the quinoa and 1 cup water to a boil, then reduce to a simmer, cover, and cook until tender, 15 to 20 minutes. Strain and rinse the quinoa under cold water, then transfer to a serving bowl.
  2. Toss the quinoa with the avocado, cherry tomatoes, black olives, raisins, queso fresco, parsley, chives, mint, 2 tsp. grapeseed oil, balsamic vinegar, and garlic. Season with salt and serve.

Comments are closed.