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Calories
180 kcal
Preparation
30 Minutes
Author
Chile BrandIngredients
- 1 cup black quinoa
- 2 tablespoons olive oil
- 3 tablespoons onion
- 1 clove garlic
- 1 ½ carrot unit, diced
- 1 ½ cup chicken broth or water
- Salt to taste
- ½ kilo of cocktail tomatoes washed and chopped in half
- 1 cup cucumber, peeled, seeded and diced
- ½ cup cooked corn, husked
- ½ cup of shelled and cooked peas
- ¼ cup chopped cilantro leaves
- 2 units of chopped basil leaves
- Apple cider vinegar to taste.
Instructions
- Step 1 - Wash the quinoa in a bowl with cold water. Rub with your hands, pass through a fine sieve and repeat this operation until the water runs clear. Filter and drain with a strainer. Set aside.
- Step 2 - Separately, in a medium saucepan, sweat the onion with the oil and garlic for one minute. Add the carrot and a pinch of salt. Add the washed quinoa.
- Step 3 - Mix well and add the chicken broth or hot water. Add salt and cook for 20 minutes over low heat with the pot covered. Grate the quinoa with the help of a fork and cool.
- Step 4 - Put the grained quinoa in a bowl, add the tomatoes, cucumbers, corn and peas. Stir in the cilantro and basil leaves.
- Step 5 - Season with salt, apple cider vinegar and a little olive oil. Stir and mix well.
- Step 6 - Serve on a platter or individual serving dish, garnish with lettuce.
