Peruvian Quinoa Salad
Ingredients:
- • 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned, drained)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions:
- • Cook the Quinoa:
- In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it cool.
- Prepare the Vegetables:
- While the quinoa cools, chop the cherry tomatoes, corn, bell pepper, avocado, red onion, and cilantro.
- Combine Ingredients:
- In a large bowl, combine the cooled quinoa, cherry tomatoes, corn, red bell pepper, avocado, red onion, and cilantro.
- Make the Dressing:
- In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.
- Mix and Serve:
- Pour the dressing over the salad and toss gently to combine. Adjust seasoning to taste.
- Chill and Enjoy:
- You can serve the salad immediately or let it chill in the refrigerator for about 30 minutes to let the flavors meld.
