Name: Solterito De Quinua (Quinoa Solterito)
Cook time: 10 minutes
Total time: 10 minutes
Yield: Serves 4
Ingredients: 1 1/3 cups quinoa grains, cooked; 4 ounce queso fresco, cubed; 1/2 cup corn kernels, cooked (or frozen corn, defrosted); 3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted); 1 small onion, diced; 1 tomato, diced; 1 rocoto chile, seeded, membrane removed, and chopped; 1 yellow chile, seeded, membrane removed, and chopped; 1 tablespoon chopped parsley; 1 tablespoon chopped huacatay leaves; 3/4 cup black olives, cut in strips; 4 tablespoons white wine vinegar; 5 tablespoons vegetable oil; 1/2 teaspoon dried oregano; Salt and pepper

Image may contain Plant Food Produce and Vegetable

Photo by Andy Sewell

In Peru, Quinoa is one of the most nutritious grains cultivated by our ancestors, which we are once again sharing with the world.

Cooks' Note

If you can't find the specific Peruvian chiles called for here, substitute your favorites. Jalapeño is a decent choice. Substitute half cilantro and half mint if you can't find huacatay leaves.

Recipe information

Total Time
10 minutes
Yield
Serves 4

Ingredients

1 1/3 cups quinoa grains, cooked

4 ounce queso fresco, cubed

1/2 cup corn kernels, cooked (or frozen corn, defrosted)

3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)

1 small onion, diced

1 tomato, diced

1 rocoto chile, seeded, membrane removed, and chopped

1 yellow chile, seeded, membrane removed, and chopped

1 tablespoon chopped parsley

1 tablespoon chopped huacatay leaves

3/4 cup black olives, cut in strips

4 tablespoons white wine vinegar

5 tablespoons vegetable oil

1/2 teaspoon dried oregano

Salt and pepper

Preparation

Step 1
Place all the ingredients together in a bowl.
Step 2
Mix together well and season with salt and pepper to taste.
Step 3
Serve.

Excerpted from Peru: The Cookbook(c), by Gastón Acurio, copyright 2015. Courtesy of Phaidon. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Photo from Peru: The Cookbook(c) Andy Sewell, courtesy of Phaidon.

Recipe notes

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