Sandía, Quinua Negra y Queso Fresco

Sandía, Quinua Negra y Queso Fresco

By
From
Andina
Serves
4
Photographer
David Loftus

Infused Watermelon & Fresco Cheese Salad. The intense flavour of infused watermelon in this dish blends perfectly with nutty black quinoa and creamy, sour queso fresco. Use feta cheese if you can’t find queso fresco; and although the black quinoa gives this dish a nutty twist, white quinoa would do nicely, too.

Ingredients

Quantity Ingredient
30g yacon syrup
or 50g granulated sugar
2 limo chillies or medium-heat red chillies, finely chopped
240g watermelon, cut into 4 large pieces
40g uncooked black quinoa
100g queso fresco or feta, crumbled, to serve
30g watercress leaves, to serve

For the lemon & almond vinaigrette

Quantity Ingredient
1 lemon, Pared zested
40g whole almonds, toasted and roughly crushed
50ml olive oil
10ml moscatel vinegar, or white wine vinegar, mixed with a pinch of sugar
salt

Method

  1. Make a simple syrup by putting the yacon syrup or sugar in a small saucepan with 50ml of water. Simmer over a low heat, stirring continuously until the sugar (if using) has dissolved and the mixture has fully combined. Then, add the chilli and watermelon pieces. Transfer everything to a plastic self-seal bag or a storage container and allow to infuse.
  2. Meanwhile, make the vinaigrette. Put the lemon zest in a small saucepan and cover with water. Bring to the boil over a high heat and add a pinch of salt. Reduce the heat to low and simmer for 5 minutes to help remove any bitterness. Drain the zest and set under running cold water until cool, then repeat the procedure, boiling, simmering and draining again. When the zest has cooled for the second time, slice it very finely, then put it in a small bowl and mix in the remaining ingredients. Set aside.
  3. Cook the quinoa according to instructions and allow to cool.
  4. To assemble the dish, place 1 piece of watermelon on each of 4 plates. Sprinkle a quarter of the quinoa over each serving, then do the same with the feta and watercress. Drizzle over the dressing and serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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