Ensalada sierra (andean quinoa salad)
Discover the perfect blend of Andean flavors with this refreshing Ensalada Sierra. Packed with quinoa and fresh produce, it's a culinary delight!
Ingredients:
- 75g quinoa
- 50g skinned and cooked broad beans
- small handful coriander leaves, chopped
- ½ limo chilli or yellow scotch bonnet chilli, deseeded and finely chopped
- ½ ripe avocado, stoned, peeled and sliced very thinly on the diagonal
- ½ small red onion, finely chopped
- 1 small tomato, deseeded and finely chopped
- 10 physalis fruits, husks discarded
- 1 tbsp granulated sugar
- juice 1 lime
- ½ limo chilli or medium red chilli, deseeded and finely chopped
- 2 tsp extra virgin olive oil
Instructions:
- Rinse the quinoa under cold water until the water runs clear. Place it in a saucepan, add cold water to cover it, and a pinch of salt. Bring it to a boil and let it simmer for 15-20 minutes until the quinoa is fully cooked and the grains have started to open up. Drain, let it cool, and set aside for later use.
- For the sauce, combine the physalis and sugar in a saucepan and pour enough water to cover half of the contents. Cook over low heat for 10-15 minutes until the liquid has reduced by two-thirds and the physalis have softened. Remove from the heat and let it cool. Transfer to a small food processor or blender and blend until smooth.
- Now, prepare the dressing by combining all the ingredients in a bowl and mixing thoroughly. Mix the broad beans, coriander, and chili with the quinoa. Add 1 1/2 tablespoons of the dressing, ensuring not to over-soak the quinoa mixture.
- To put together the salad, place a deep 12-15cm ring mold on a plate (or use a large cookie cutter). Arrange the avocado at the bottom of the mold and press down firmly with the back of a spoon. Fill the remaining space in the mold with the quinoa and broad bean mixture, pressing down firmly once again. Drizzle 1 tablespoon of the physalis sauce around the edge of the mold, then remove the mold. Finally, combine the onion and tomato and spoon 1 tablespoon of this mixture on top of the quinoa. Alternatively, transfer the salad onto a plate. Add more dressing if desired.
Summary:
- Calories: 512 kcal
- Fat: 20 g
- Protein: 17 g
- Carbs: 71 g
- Potassium: 1385 mg
- Magnesium: 215 mg