Ensalada Con Quinoa De Peru Recipe

Name: Ensalada Con Quinoa De Peru
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups raw quinoa; 2 quarts water; 1/2 cup water; 1/3 cup lime juice; 2 fresh aji chilies, stems and seeds removed, chopped finely; 2/3 cup olive oil; 2 medium cucumbers, peeled, seeded, cut into 1/2-inch cubes; 1 large tomatoes, seeds removed, cubed; 8 green onions, white only, sliced; 1/3 cup fresh Italian parsley, minced; 1/3 cup mint, fresh minced; salt and black pepper; 2 heads bibb lettuce, shredded; Garnishes; 3 hard-boiled eggs, sliced thinly; 2 fresh ears of corn, cooked, cut into 2-inch rounds; 1 cup black olives, thickly sliced

Servings: persons

2 cups raw quinoa
2 quarts water
1/2 cup water
1/3 cup lime juice
2 fresh aji chilies, stems and seeds removed, chopped finely
2/3 cup olive oil
2 medium cucumbers, peeled, seeded, cut into 1/2-inch cubes
1 large tomatoes, seeds removed, cubed
8 green onions, white only, sliced
1/3 cup fresh Italian parsley, minced
1/3 cup mint, fresh minced
salt and black pepper
2 heads bibb lettuce, shredded
Garnishes
3 hard-boiled eggs, sliced thinly
2 fresh ears of corn, cooked, cut into 2-inch 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.
8
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.

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups raw quinoa, 2 quarts water, 1/2 cup water, 1/3 cup lime juice, and more.

Yes, Ensalada Con Quinoa De Peru falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ensalada Con Quinoa De Peru

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions