Peruvian Quinoa Salad (Quinua Atamalada) with Vegetables

A hearty and nutritious quinoa salad inspired by Peruvian cuisine, featuring plenty of fresh vegetables. Perfect as a main dish or a side.

• 25 minutes
• 2 servings
• Main course

• vegan
• vegetarian
• high in protein
• high in fibre
• energy
• aids digestion
• antioxidant

Ingredients

• 100 g Quinoa ((Uncooked))
• 80 g Carrots ((Diced))
• 80 g Peas ((Frozen, thawed))
• 75 g Bell Pepper ((Red, diced))
• 50 g Onion ((Finely chopped))
• 3 g Garlic ((Chopped))
• 7.5 g Olive Oil (Extra Virgin)
• 200 g Vegetable Broth
• 3 g Cilantro ((Fresh, chopped))
• 2.5 g Salt
• 1.3 g Pepper

Instructions

1. Thoroughly rinse quinoa under running water. Bring to a boil in a pot with vegetable broth, then reduce heat and simmer covered for about 15 minutes, until the water is completely absorbed. Remove from heat and let sit for 5 minutes.
2. Heat olive oil in a pan. Sauté onion, garlic, and carrots for about 5 minutes. Add bell pepper and peas, and sauté for another 3-5 minutes until the vegetables are tender-crisp.
3. Add the cooked quinoa and chopped cilantro to the vegetables in the pan. Mix everything well and heat briefly.
4. Season with salt and pepper and serve immediately.

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