Name: Ensalada Sierra (Andean quinoa salad)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Cuisine: Latin American
Ingredients: 75g quinoa; 50g skinned and cooked broad beans; small handful coriander leaves, chopped; ½ limo chilli or yellow scotch bonnet chilli, deseeded and finely chopped; ½ ripe avocado stoned, peeled and sliced very thinly on the diagonal; ½ small red onion finely chopped; 1 small tomato deseeded and finely chopped; 10 physalis fruits, husks discarded; 1 tbsp granulated sugar; juice 1 lime; ½ limo chilli or medium red chilli deseeded and finely chopped; 2 tsp extra virgin olive oil

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Ensalada Sierra (Andean quinoa salad)

Ensalada Sierra (Andean quinoa salad)

Martin Morales

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Serves 2

More effort

Prep: 25 mins

Cook: 30 mins

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Quinoa is a staple of Peruvian cuisine - this flavour-packed dinner party side dish is adapted from Martin Morales' book, Ceviche

Gluten-free

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

75g quinoa
50g skinned and cooked broad beans
small handful coriander

leaves, chopped
½ limo chilli or yellow scotch bonnet

chilli, deseeded and finely chopped
½ ripe avocado

stoned, peeled and sliced very thinly on the diagonal
½ small red onion

finely chopped
1 small tomato

deseeded and finely chopped

For the sauce

10 physalis

fruits, husks discarded
1 tbsp granulated sugar

For the dressing

juice 1 lime
½ limo chilli or medium red chilli

deseeded and finely chopped
2 tsp extra virgin olive oil

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Nutrition: per serving

kcal344
fat13g
saturates2g
carbs44g
sugars15g
fibre5g
protein10g
salt0.1g

Method

step 1

Wash the quinoa in cold water until it starts to run clear. Put in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 15–20 mins until the quinoa is well cooked and the grain has started to unfurl. Drain, cool and set aside until needed.
step 2

To make the sauce, put the physalis and sugar in a saucepan and add enough water to half-cover the contents. Cook slowly over a low heat for 10-15 mins until the water has reduced by two-thirds and the physalis are soft. Remove from the heat and leave to cool. Transfer to a small food processor or blender and blitz until smooth.
step 3

Next, make the dressing. Put all the ingredients in a bowl and mix together well. Add the broad beans, coriander and chilli to the quinoa and mix well. Add 1 1/2 tbsp of the dressing, making sure you don’t soak the quinoa mixture too much.
step 4

To assemble the salad, put a deep 12-15cm ring mould on a plate (or use a large cookie cutter). Arrange the avocado in the bottom of the mould and, using the back of a spoon, press down firmly. Fill the rest of the mould with the quinoa and broad bean mix, and press down well again. Drizzle 1 tbsp of the physalis sauce around the edge, then remove the mould. Finally, mix together the onion and tomato and put 1 tbsp of this on top of the quinoa. Alternatively, simply tumble the salad onto a plate. Add more dressing if you feel it’s needed.

Recipe from Good Food magazine, July 2015

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