Ensalada Con Quinoa De Peru Food

ENSALADA SIERRA (ANDEAN QUINOA SALAD)

Steps:

• Wash the quinoa in cold water until it starts to run clear. Put in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 15-20 mins until the quinoa is well cooked and the grain has started to unfurl. Drain, cool and set aside until needed.
• To make the sauce, put the physalis and sugar in a saucepan and add enough water to half-cover the contents. Cook slowly over a low heat for 10-15 mins until the water has reduced by two-thirds and the physalis are soft. Remove from the heat and leave to cool. Transfer to a small food processor or blender and blitz until smooth.
• Next, make the dressing. Put all the ingredients in a bowl and mix together well. Add the broad beans, coriander and chilli to the quinoa and mix well. Add 1 1/2 tbsp of the dressing, making sure you don't soak the quinoa mixture too much.
• To assemble the salad, put a deep 12-15cm ring mould on a plate (or use a large cookie cutter). Arrange the avocado in the bottom of the mould and, using the back of a spoon, press down firmly. Fill the rest of the mould with the quinoa and broad bean mix, and press down well again. Drizzle 1 tbsp of the physalis sauce around the edge, then remove the mould. Finally, mix together the onion and tomato and put 1 tbsp of this on top of the quinoa. Alternatively, simply tumble the salad onto a plate. Add more dressing if you feel it's needed.

ENSALADA CON QUINOA DE PERU

Steps:

• Rinse the quinoa under cold running water until the water runs clear.
• Combine the quinoa with the water, bring to a boil, reduce the heat and simmer for 10 minutes, or until all the grains are translucent.
• Drain, transfer the quinoa to a bowl and chill.
• Whisk together the lime juice, the chiles, and the olive oil and set aside.
• Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and mix gently.
• Pour the lime juice mixture over the top and toss again.
• Add salt and freshly ground black pepper to taste.
• To serve the salad, place a mound of shredded Bibb lettuce on 6 or 8 individual plates and garnish with any or all of the suggested garnishes.