Peruvian Royal Quinoa Salad

Peruvian Royal Quinoa Salad is a delicious make-ahead combination of quinoa and vegetables that will delight and satisfy your guests.
royal quinoa saladThere are not too many days between now and Christmas. Do you have plans? Do you have your menu in place? I admit, I only recently started noting what I am “actually” going to do this year. We are changing the plans slightly and while I am encouraged by the change, change is never easy right?

royal quinoa saladAre you serving turkey or beef? Mashed potatoes or sweet potatoes? Green salad or roasted vegetables? We will have turkey, but I am still undecided exactly how I am going to prepare it. We will have sweet potatoes, actually I will probably make the sweet potato casserole. When it comes to salad, you are in luck! I am still in search of the perfect salad to serve for Christmas dinner this year. I LOVE the idea of a make-ahead salad because there is so much going on during Christmas that the last thing I want to do is spin lettuce.

royal quinoa saladThis salad is similar to the Soltero de Quinoa Salad that I shared a bit ago, but something about this one feels like it is a notch up. I know it is because of the extra goodies mixed in like tomato, bell pepper, carrot and hard-boiled eggs.

royal quinoa saladThis quinoa salad has a fairly good chance of making it onto our holiday table this year. I will be sure the vegetables are boiled the day before and I will be able to mix it all together just before serving. I am crossing my fingers now that everyone will enjoy it!

Peruvian Royal Quinoa Salad
Serves 4
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Ingredients
  1. 2 cups of cooked red quinoa
  2. 1 red bell pepper, thinly sliced
  3. 1 Roma tomato, diced
  4. 1/2 cup queso fresco, cubed
  5. 1/2 cup boiled Peruvian corn
  6. 1/2 cup boiled, cubed carrots
  7. 1/2 cup boiled, green peas
  8. 2 tablespoons minced fresh parsley
  9. torn Romaine lettuce
  10. 2 hard boiled eggs, sliced
Dressing
  1. 1 tablespoon extra virgin olive oil
  2. 4 tablespoons freshly squeezed key lime juice
  3. salt
  4. pepper
Instructions
  1. Whisk together the oil, lime juice, salt and pepper in a small bowl to make the dressing
  2. In a medium sized bowl, combine quinoa, red bell pepper, tomato, queso fresco, boiled Peruvian corn, carrots, peas, and parsley. Stir the dressing into the salad mixture. (You could refrigerate this mixture at this point.)
  3. Serve over lettuce or stir lettuce into the mixture. Decorate with sliced eggs.
Adapted from Incasur
Adapted from Incasur
Provecho Peru http://www.provechoperu.com/

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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3 Responses

  1. Love quinoa salads! Never tried peruvian corn before, definitely need to get my hands on some so I can make this delicious and healthy recipe!

    • Hope you enjoy it! It will be on our Christmas Dinner table this year! Peruvian corn is like a cross between sweet corn and hominy. Feel free to make this without it as well, with all the other flavors, I think it will be okay. Provecho!

  1. December 28, 2014

    […] traditional American mashed potatoes). I made a dish of Sweet Potato Casserole. For salads, we had Peruvian Royal Quinoa Salad and I tried making the Pioneer Woman’s Layered Salad for the first time—boy was that a HIT! […]

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