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Peruvian grain salad
(0 votes)
Difficulty:
easy
Preparation:
30 min.
Preparation
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Ingredients
for
4
- Ingredients
- 1 ¼ cups Quinoa (rinsed thoroughly in cold water and drained)
- ¼ cup olive oil
- 2 cups canned red Kidney beans (drained and rinsed)
- 1 cup cherry Tomatoes (halved)
- 1 Fennel bulb (trimmed and finely sliced)
- 1 lemon (juiced)
- 1 handful mint (leaves finely chopped)
Preparation steps
1.
Place the quinoa in a large, heavy-based saucepan. Heat over a moderate heat, stirring continuously until the grains separate.
2.
Add 600 ml of water and a little salt before bringing to the boil. Reduce to a simmer and cook for 15 minutes or until the liquid has been absorbed. Transfer to a mixing bowl and allow to cool.
3.
Whisk together the lemon juice and olive oil in a mixing bowl and dress the quinoa with it.
4.
Add the kidney beans, cherry tomato, fennel, mint and seasoning and mix thoroughly. Spoon into serving bowls and serve cold.
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