Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1 cup diced mashua
- 1/2 cup diced red onion
- 1/2 cup diced red bell pepper
- 1/2 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon ground cumin
- Salt and pepper to taste
Special equipment needed:
- Large pot with lid
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a large pot, bring the water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the water is absorbed and the quinoa is tender.
3. Remove the pot from the heat and let the quinoa cool to room temperature.
4. In a mixing bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
5. Add the diced mashua, red onion, red bell pepper, and cilantro to the bowl with the dressing. Toss to combine.
6. Add the cooled quinoa to the bowl and toss again to combine.
7. Taste and adjust the seasoning as needed.
8. Serve the salad chilled or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe makes 4-6 servings.
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
Substitutions for ingredients:
- If you can't find mashua, you can substitute with diced sweet potato or butternut squash.
- You can use any color bell pepper you prefer.
- If you don't have fresh cilantro, you can use fresh parsley or basil instead.
Variations:
- Add diced avocado or cherry tomatoes for extra flavor and texture.
- Use quinoa and mashua as a base and add any other vegetables you like, such as cucumber, carrot, or radish.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Make sure to rinse the quinoa well before cooking to remove any bitterness.
- You can cook the quinoa in advance and store it in the fridge until ready to use.
- If you want to make the salad ahead of time, keep the dressing and vegetables separate from the quinoa until ready to serve.
Storage instructions:
- Store the salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This salad is best served cold or at room temperature, so there's no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro or lime wedges.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the quinoa is too dry, add a little more olive oil or lime juice to the dressing.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store the salad in the fridge and consume within 3 days.
Food history:
- Mashua is a root vegetable native to the Andes region of South America. It has been cultivated for thousands of years and is an important food source for many indigenous communities.
Flavor profiles:
- This salad is fresh, tangy, and slightly spicy, with a nutty flavor from the quinoa.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with your favorite protein.
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Region: Peruvian