Best South America Quinoa Recipes

SOUTH AMERICA QUINOA

South America Quinoa image

This is a light flavored salad that lets all the ingredients shine equally. Recommend toasting Quinoa Recipe #16399. For those who like more spice try adding cumin and chili powder.

Provided by Debbwl

Categories Grains

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 cups quinoa
4 cups water
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 tablespoons fresh lemon juice
1 cup extra virgin olive oil
1/2 cup cilantro, chopped
2 teaspoons garlic, minced
1 cup corn
1 cup red onion, chopped
1 -2 red chili pepper, chopped (optional)
4 plum tomatoes, diced
1 cup cucumber, diced
1 avocado, dice

Steps:

Place Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.
Sprinkle quinoa with the salt and pepper and fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.
Toss the avocado with remaining tablespoon of lemon juice.
Fold the corn, onion, (chili pepper if using) tomatoes, cucumbers and avocado into the Quinoa. Serve at room temperature.

SOUTH AMERICA QUINOA

South America Quinoa image

This is a light flavored salad that lets all the ingredients shine equally. Recommend toasting the Quinoa to get the best flavor. For those who like more spice try adding cumin and chili powder.

Provided by debbie lopez

Categories Other Side Dishes

Time 25m

Number Of Ingredients 14

Ingredients

2 c quinoa, perfrably toasted
4 c water
1/4 tsp salt
1/4 tsp pepper
5 Tbsp fresh lemon juice
1-2 Tbsp olive oil, extra virgin
1/2 c fresh cilantro, chopped
2 tsp garlic, minced
1 c corn
1 c red onion, chopped
1-2 red chili peppers, chopped (optional)
4 plum tomatoes, diced
1 c cucumber, diced
1 avocado, diced

Steps:

1. Place toasted Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.
2. Sprinkle quinoa with the salt and pepper and fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.
3. Toss the avocado with remaining tablespoon of lemon juice.
4. Fold the corn, onion, (chili pepper if using) tomatoes, cucumbers and avocado into the Quinoa. Serve at room temperature.

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