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.

Ensalada Andina De Quinua (andean Quinoa Salad)

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

  1. Rinse the quinoa under cold water using a fine mesh strainer.
  2. 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.
  3. In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, cherry tomatoes, red onion, and cilantro.
  4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour over the quinoa mixture and toss to combine.
  5. Gently fold in the crumbled feta cheese.
  6. 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