Ensalada Sierra

Ensalada Sierra

By
From
Andina
Serves
4
Photographer
David Loftus

Quinoa & Avocado Salad. The combination of the crunch of the quinoa, fresh ingredients such as cucumber, tomato and radish, and a sharp tiger’s milk with a sweet chilli dressing, gives this dish great depth of flavour that provides a wonderful culinary journey for your palate.

Ingredients

Quantity Ingredient
100g uncooked mixed quinoa (red, black and white)
100g cooked butter beans
1/2 medium-heat red chilli, deseeded and finely sliced
1 red onion, diced
2 tablespoons Ceviche Andino, amarillo tiger’s milk
2 tablespoons olive oil
1 ripe avocado
8 cherry tomatoes, halved
2 radishes, finely sliced
1 cucumber, cut into 4 chunks, then into cylinders using an apple corer
a handful physalis, halved
1 tablespoon pomegranate seeds
2 tablespoons Bolitas de Chancho con Rocoto, rocoto jam
2 tablespoons Coliflor a la Brasa, uchucuta sauce
salt

Method

  1. First, cook the quinoa. Put the quinoa in a saucepan over a medium heat. Cover with 200ml of water and season with salt. Bring the water to the boil, then turn down the heat to a gentle simmer and cover. Cook for 15 minutes, then remove from the heat and allow to stand, covered, for a further 5 minutes. The quinoa should have absorbed all the water, the tail should have unfurled and the grains should be tender (check the red and black quinoa, as they can take a little longer than the white to become tender). Allow to cool.
  2. When you are ready to assemble the salad, put the quinoa in a bowl with the butter beans, chilli and red onion. Stir gently to combine, then drizzle over the amarillo tiger’s milk and the olive oil.
  3. To serve, halve and destone the avocado, then roughly mash the flesh with a fork. Divide the mash equally between 4 plates and top with equal amounts of the quinoa mixture. Then to each plate add tomatoes, radish slices, cucumber cylinders, physalis halves and a sprinkling of pomegranate seeds. Thin down the rocoto jam with a little water to make a pourable sauce, then drizzle over a little of this and a little uchucuta sauce to finish off each salad plate. Serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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