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Peruvian Quinoa Salad
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Description
I tried quinoa for the first time when I visited Peru this summer. It was love at first bite. This dish is perfect with the warm weather coming up, as a side to some grilled dish or as a stand alone. And it is beyond easy to make!
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 whole Small Seedless Cucumber, Diced
- 2 whole Roma Or Plum Tomatoes, Diced
- ½ whole Red Bell Pepper, Diced
- ¼ cups Diced Red Onion
- 4 ounces, weight Queso Fresco, Cubed
- 10 whole Pitted Black Or Kalamata Olives, Sliced
- ½ cups Cilantro Leaves, Chopped
- 3 whole Key Limes (or 2 Regular), Juiced
- ¼ cups Extra Virgin Olive Oil
- Salt And Pepper, to taste
Preparation
In a medium sauce pot, cook the quinoa with the water until all water is absorbed and let it cool.
Once cooled, add the rest of the ingredients and gently mix. Salt and pepper to taste. Simple!
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