Peruvian Quinoa with Vegetables

Published on September 2, 2019 | By

Sunday I had a planning party for my traveling tribe to discuss our itinerary and packing list for our upcoming trip to Peru. This occasion offered me a chance to explore and cook Peruvian cuisine. I was really just looking for any excuse to make ceviche and pisco sours to accompany my quinoa and vegetable salad!

In the last 10 years there has been a gastronomic boom and an upsurge in the demand for Peruvian food. The staples in a Peruvian kitchen are potatoes and other tubers, corn, grains such as quinoa, peppers and tomatoes and legumes. The cuisine has been influenced over centuries by the Europeans, especially the Spanish, West Africa and surprisingly by Asia.

Here is my interpretation of a Peruvian quinoa salad with beans, peppers and tomatoes. Check out my “Pollo a la Brasa” (Peruvian Chicken) recipe for a complete Peruvian menu.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 cup quinoa, rinsed, pan toasted and cooked according to directions
  • 1 tsp cooking oil
  • 11/2 cups chicken broth or water
  • Pinch of salt
  • 1/2 red onion, chopped finely
  • 2 garlic cloves, minced
  • 1 cup fresh corn cut from the cob (option to roast)
  • 1 cup seeded and diced red and yellow peppers
  • 5 plum tomatoes, seeded and chopped
  • 1 serrano chili, seeds removed, minced
  • 1-15 oz can black beans, rinsed and drained
  • 1/4 cup cilantro, chopped
  • 1/2 tsp toasted and ground coriander seeds
  • 1/2 tsp toasted and ground cumin seeds
  • For dressing: 1/4 cup olive oil
  • juice of one lime
  • 1/4 tsp salt

Instructions

  1. Measure out one cup of quinoa. Place it in a small sieve and rinse until the water runs clear. Let it sit in the sieve and drain for about 15-20 minutes until dry. Heat 1 tsp of cooking oil in a medium sized heavy pot. Lightly toast the quinoa over high heat for about 5 minutes. Add the liquid to the quinoa, bring to a boil, reduce heat and simmer until done. Follow cooking directions on the package.
  2. While the quinoa is cooking chop and mince the vegetables. Place all of the prepared vegetables in a salad bowl.
  3. When the quinoa is finished cooking, remove from pot and allow to cool. Combine with chopped vegetables. Add toasted and ground coriander and cumin or use the ground coriander and cumin you have on your spice rack..
  4. Squeeze lime juice into a small bowl. Slowly whisk in the olive oil and add salt. Add more oil if the dressing is too tart.
  5. Toss the quinoa with the lime and olive oil dressing. Serve at room temperature or chill briefly. Flavors are accentuated if the chill is removed.
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