Salads
Bolivian Quinoa Salad
Ingredients
- - 250g (1 1/4 cups) quinoa, rinsed
- - 500ml (2 cups) water
- - 1 tomato, diced
- - 1/2 red onion, finely diced
- - 1/2 cucumber, diced
- - 100g (3/4 cup) sweetcorn kernels, cooked
- - 50g (1/3 cup) crumbled queso fresco
- - 3 tbsp lime juice
- - 3 tbsp olive oil
- - Fresh coriander, chopped
- - Salt and pepper to taste
Method
- Combine quinoa and water in a saucepan, bring to a boil, then cover and simmer for 15 minutes until the water is absorbed.
- Fluff the cooked quinoa with a fork and allow to cool to room temperature.
- In a large bowl, combine the cooled quinoa with tomato, onion, cucumber, corn and cheese.
- Whisk together the lime juice, olive oil, salt and pepper, then pour over the salad and toss well.
- Finish with chopped coriander and serve chilled or at room temperature.
Introduction: Bolivia is one of the world's largest producers of quinoa, grown in the highlands around Lake Titicaca and the southern Altiplano for over five thousand years.
Cultural Background: Bolivia is one of the world's largest producers of quinoa, grown in the highlands around Lake Titicaca and the southern Altiplano for over five thousand years. This fresh salad, combining quinoa with local vegetables and a lime dressing, reflects a modern celebration of an ancient staple grain.
Tips: Rinse the quinoa thoroughly before cooking to remove its natural bitter coating (saponin).
Variations: Add diced avocado for extra richness, or black quinoa for a striking colour contrast. Vegetarian / Vegan Note Naturally vegetarian; omit cheese for a vegan version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Best served cold or at room temperature; not intended to be reheated.
Nutrition: Per serving (approx.): 290 kcal, 10g protein, 13g fat, 34g carbohydrate.
FAQs:
Q: Do I need to soak the quinoa first?
A: No, a thorough rinse under running water is sufficient to remove bitterness.