Peruvian Lemon Quinoa Salad
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 300g per person. Country of origin: Peru. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 121 kcal
- Protein
- 4 g
- Carbohydrate
- 18.5 g
- of which sugars
- 3.4 g
- Fat
- 4 g
- of which saturates
- 0.6 g
- Fibre
- 3.8 g
- Salt
- 0.43 g
Ingredients
- 260g quinoa, rinsed
- 2 lemons, zest and 80ml juice
- 250g cooked black beans
- 150g sweetcorn
- 1 red pepper, diced
- 1 avocado, diced
- 4 spring onions, sliced
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- Small handful coriander
- 300ml water
Method
Simmer quinoa in water until tender, then spread out to cool.
Whisk lemon zest and juice with olive oil and cumin.
Fold beans, sweetcorn, pepper and spring onions through the quinoa.
Add avocado and coriander gently so they keep their shape.
Pour over the lemon dressing, toss once and serve at room temperature.
Reviews
My first attempt at Peruvian Lemon Quinoa Salad was a success, with one small note for next time. This travelled well for lunch; I packed the avocado separately and added it just before eating.
John RedwoodI enjoyed making Peruvian Lemon Quinoa Salad and the instructions behaved exactly as promised. Cooling the quinoa before mixing prevented the vegetables from softening.
steve4Peruvian Lemon Quinoa Salad earned a permanent place in my recipe folder. The lemon dressing reached every grain of quinoa and kept the avocado tasting fresh.
Steve Allanson