Quinoa Peruvian Salad with Martin Morales | Gizzi Erskine | Wild Dish

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in calories, while brown rice is often less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are a healthier alternative, while canned beans are cost-effective.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers add flavor without heat, and banana peppers are often less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas provide creaminess with fewer calories, while cucumbers are budget-friendly.

Rinse quinoa under cold water until water runs clear.

Cook quinoa in boiling water for 15 minutes or until fluffy.

Drain and let quinoa cool to room temperature.

Chop cherry tomatoes, red onion, and jalapeño finely.

In a large bowl, combine cooled quinoa, black beans, corn, tomatoes, onion, and jalapeño.

Add chopped cilantro, lime juice, and olive oil to the bowl.

Sprinkle cumin, salt, and pepper over the mixture.

Toss everything together gently until well combined.

Cut avocado into cubes and add to the salad just before serving.

Taste and adjust seasoning if necessary.

Serve chilled or at room temperature.

Cooking Techniques

Spice Level: