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.
Why this dish is good for you
Quinoa is a complete protein source and high in fiber, providing lasting energy and supporting healthy digestion. The vegetables (carrots, bell peppers, peas) deliver vitamins and antioxidants. This dish is rich in protein, fiber, and energy-providing nutrients.
Ingredients
- Quinoa((Uncooked))100 g
- Carrots((Diced))80 g
- Peas((Frozen, thawed))80 g
- Bell Pepper((Red, diced))75 g
- Onion((Finely chopped))50 g
- Garlic((Chopped))3 g
- Olive Oil (Extra Virgin)7.5 g
- Vegetable Broth200 g
- Cilantro((Fresh, chopped))3 g
- Salt2.5 g
- Pepper1.3 g
Method
- 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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