Ensalada Andina De Quinua (andean Quinoa Salad)
This Ensalada Andina de Quinua, or Andean Quinoa Salad, is a refreshing and nutritious dish from Muisca Cuisine. Packed with protein and fresh vegetables, it's perfect for a light lunch or as a side dish for dinner.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water using a fine mesh strainer.
- In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it cool.
- In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the quinoa mixture and toss to combine.
- Gently fold in the crumbled feta cheese.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 10g
- Carbohydrates
- 35g
- Fiber
- 5g
- Fat
- 8g
Supplies
Medium saucepan Large mixing bowl Small mixing bowl Whisk Fine mesh strainer
Tools
Knife Cutting board
Serving suggestions
Serve the Andean Quinoa Salad as a side dish with grilled chicken or fish, or enjoy it on its own as a light and healthy lunch.
Tips & tricks
For added flavor, you can also add some diced avocado or a sprinkle of toasted pumpkin seeds to the salad.
Cost
$10