Inca Salad Recipe (With Quinoa, Corn and Beans)
This Inca salad recipe; It is prepared with boiled quinoa, corn, pink beans and fresh greens. We mix the ingredients and mix them with the lemon-cumin sauce; You can serve it cold in a short time by following the how-to steps.
Ingredients
1. Ingredients
2. Pink beans (boiled or canned, drained) 1 cup
Step-by-Step Method
Cook the quinoa
Wash the quinoa with plenty of water. Boil according to package; When the water evaporates, remove it from the stove and let it rest for 5 minutes. Lightly fan the grains with a fork and let them cool.
Prepare the corn and beans
Boil or steam the frozen corn briefly, then drain. If beans are canned, drain and rinse; Drain off excess water thoroughly.
Chop the vegetables
Chop the tomato into cubes. Finely chop the spring onion. Finely chop the coriander and Italian parsley with a knife.
Mix the sauce
Whisk lemon juice, cumin, and hot pepper sauce in a small bowl. Check the taste of the sauce; Add the bitterness gradually.
Assemble the salad
Combine warmed quinoa, corn, beans, tomatoes and greens in a large bowl. Pour in the sauce and stir gently; Be careful not to crush the ingredients.
Let it rest and serve
Leave it in the fridge for 10 minutes to let the flavors settle. You can serve it cold or warm; Mix again before serving.