Quinoa Y Sandía Recipe
quinoa, tomato, watermelon, mint, feta, rocoto vinaigrette (veg, gf)
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
- 2
Prepare the Ingredients
Dice the tomato and watermelon into small cubes. Chop the mint leaves finely and crumble the feta cheese into small pieces.
- 3
Make the Rocoto Vinaigrette
In a small bowl, whisk together 2 tablespoons of rocoto pepper paste, 3 tablespoons of olive oil, 1 tablespoon of vinegar, salt, and pepper to taste.
- 4
Combine and Serve
In a large bowl, combine the cooled quinoa, diced tomato, watermelon, chopped mint, and feta cheese. Drizzle with the rocoto vinaigrette and toss gently to combine. Serve chilled or at room temperature.
