Ensalada con Quinoa de Peru

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Ensalada Con Quinoa De Peru



  • 3 eggs,hard boiled,slice thin
  • 2 fresh ears of corn, cooked and cut into 2" rounds
  • 1 cup black olives, thickly sliced


  1. Rinse the quinoa under cold running water until the water runs clear.
  2. 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.
  3. Drain, transfer the quinoa to a bowl and chill.
  4. Whisk together the lime juice, the chiles, and the olive oil and set aside.
  5. Combine the quinoa, cucumbers, tomato, green onions, parsley, and mint and mix gently.
  6. Pour the lime juice mixture over the top and toss again.
  7. Add salt and freshly ground black pepper to taste.