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Bolivian Quinoa and Bean Salad

Name: Bolivian Quinoa and Bean Salad
Prep time: 20 min
Total time: 1 h
Yield: 4
Cuisine: Latin American
Ingredients: 1 tablespoon oil; 1 cup red quinoa; 1/2 teaspoon ground cumin; 1 teaspoon cayenne pepper; Salt and pepper; 1 3/4 cup vegetable broth or water; 2 cups red frijoles or beans, cooked and drained; 3 tablespoons red wine vinegar; 2 tablespoons oil (olive is fine); Several lettuce leaves, for serving; 1 cup diced tomato; 1/2 cup diced red onion; 1/2 whole rocoto chili pepper, diced; Juice from one lemon half, to taste; 2 ripe peaches, peeled and diced; 1/2 cup diced cilantro; Salt and pepper, to taste

Prep 20 min
Total 60 min
Ingredients 17
Servings 4

Together with Peru, Bolivia is the leading producer of quinoa in the world. Besides harvesting many different varieties of this seed, it's prepared and consumed massively throughout the region in a number of deliciosa and unique dishes. As I was contemplating the recipe for this post, I reminisced over the numerous Bolivian recipes I've tasted and finally decided on this exquisita quinoa salad that's extra nutritious and easy to prepare. If you're a vegetarian, it's a complete dish in itself. It also serves as a handy and refrescante side-dish with beef, fish or chicken. Having a summer barbecue with some grilled meat and veggies? Even better for serving alongside this dish. What I especially like about this salad is that you practically don't have to cook anything else apart from the quinoa! If it's more convenient, you can also purchase canned frijoles to use in this recipe. Just make sure to wash and drain the beans several times before using. Besides red beans, black, kidney, pinto and even lima beans also work well with this dish. Lima beans will create a distinct sabor and personality in this salad as a tasty alternative to using typical beans. Don't be afraid to switch the fruit used, but overall it's important to preserve the fruit-element of this recipe as it provides a crucial element of sweetness to the salad, as well as adding an enticing 'perfume' to this dish. Did you know that fruit makes a perfect combination with quinoa? Now that you know, let your imagination fly to create your own customized salad using your favorite flavors.

Ingredients

1 tablespoon oil
1 cup red quinoa
1/2 teaspoon ground cumin
1 teaspoon cayenne pepper
Salt and pepper
1 3/4 cup vegetable broth or water
2 cups red frijoles or beans, cooked and drained
3 tablespoons red wine vinegar
2 tablespoons oil (olive is fine)
Several lettuce leaves, for serving

For the salsa:

1 cup diced tomato
1/2 cup diced red onion
1/2 whole rocoto chili pepper, diced
Juice from one lemon half, to taste
2 ripe peaches, peeled and diced
1/2 cup diced cilantro
Salt and pepper, to taste

Directions

1

First heat the oil in a sauce pan over medium-low heat and mix-in the quinoa. Stir for two to three minutes before adding the cumin, cayenne pepper, salt and (black) pepper.
2

Next, pour-in the water or vegetable broth and bring to a boil. Cover the pot with a lid and lower the heat. Let simmer for 20 minutes or until the quinoa has 'puffed' up. When ready, remove from heat and lightly fluff with a fork. Set aside.
3

When the quinoa has reached room temperature, mix together with the red beans, vinegar and (olive) oil.
4

For the salsa: In a separate bowl, combine the diced tomato, onion, rocoto, lemon juice, peaches and cilantro. Season with salt and pepper as desired.
5

When ready combine the salsa with the quinoa mixture, taking care not to smash the beans. Taste and adjust the amount of salt or lemon juice as you like. If you prefer a spicier salad, sprinkle more cayenne or diced rocoto into the mix.
6

Serve each portion of salad over some fresh lettuce leaves or a chopped bed of greens. Eat chilled or at room temperature.

You can switch the peaches for mangos or pineapple if you like.
Don't like spicy food? Try substituting the rocoto for red or orange bell peppers.
If you're out of frijoles or red beans, lima beans also work excellently.
Corn can be added to this recipe as well.

No nutrition information available for this recipe

Together with Peru, Bolivia is the leading producer of quinoa in the world. Besides harvesting many different varieties of this seed, it's prepared and consumed massively throughout the region in a number of deliciosa and unique dishes. As I was contemplating the recipe for this post, I reminisced over the numerous Bolivian recipes I've tasted and finally decided on this exquisita quinoa salad that's extra nutritious and easy to prepare. If you're a vegetarian, it's a complete dish in itself. It also serves as a handy and refrescante side-dish with beef, fish or chicken. Having a summer barbecue with some grilled meat and veggies? Even better for serving alongside this dish. What I especially like about this salad is that you practically don't have to cook anything else apart from the quinoa! If it's more convenient, you can also purchase canned frijoles to use in this recipe. Just make sure to wash and drain the beans several times before using. Besides red beans, black, kidney, pinto and even lima beans also work well with this dish. Lima beans will create a distinct sabor and personality in this salad as a tasty alternative to using typical beans. Don't be afraid to switch the fruit used, but overall it's important to preserve the fruit-element of this recipe as it provides a crucial element of sweetness to the salad, as well as adding an enticing 'perfume' to this dish. Did you know that fruit makes a perfect combination with quinoa? Now that you know, let your imagination fly to create your own customized salad using your favorite flavors.