Quinoa Salad

A nutritious and flavorful salad, ideal as a main dish or as a sophisticated side dish.

  • Servings: 2 
  • Ingredients:
    1. 1 cup cooked and cooled quinoa
    2. 150 g sliced ​​smoked tilapia
    3. 1 ripe avocado, diced
    4. 1/2 English cucumber, diced
    5. 1/4 cup finely chopped red onion
    6. 2 tablespoons small capers, drained
    7. Juice of ½ lime
    8. Para el aderezo de sacha inchi y perejil:
      • 3 tablespoons sacha inchi oil
      • 2 tablespoons apple cider vinegar
      • 1 tablespoon fresh chopped parsley
      • 1 teaspoon mustard 
      • A pinch of salt and ground pepper
  • Steps:
    1. Prepare the dressing: In a small bowl, combine the sacha inchi oil, apple cider vinegar, chopped parsley, and mustard. Season with salt and pepper to taste. Set aside.
    2. Assemble the salad: In a large bowl, combine the cooked quinoa, chunky smoked tilapia, avocado, cucumber, red onion, and capers.
    3. Dress: Pour the sacha inchi and parsley dressing over the salad. Add the lime juice. Toss gently to combine all ingredients.
    4. Serve: Serve the salad chilled. Garnish with a few sprigs of fresh parsley and lime wedges.

Chef 's Advice: "For an unexpected twist of flavor and texture, consider lightly toasting the cooked quinoa in a dry pan before adding it to the salad. This will add a nutty aroma and a slight crunch that will contrast beautifully with the smoked salmon and avocado, elevating the salad's complexity."

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