Mercado Salad Recipe
Seasonal Fruit, Quinoa, Queso Fresco, Baby Arugula, Toasted Almonds, Smoked Chile Vinaigrette
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Ingredients
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ENSALADA
Method
ENSALADA
- 1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat, then reduce the 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 sit covered for 5 minutes.
- 2
Prepare the Seasonal Fruit
Wash and chop the seasonal fruit into bite-sized pieces. You can use a mix of strawberries, peaches, or mangoes based on what’s in season.
- 3
Toast the Almonds
In a dry skillet over medium heat, add the almonds. Toast for about 5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let them cool.
- 4
Assemble the Salad
In a large mixing bowl, combine the baby arugula, cooked quinoa, seasonal fruit, and crumbled queso fresco. Drizzle with smoked chile vinaigrette to taste, and toss gently to combine.
- 5
Add Toasted Almonds
Sprinkle the toasted almonds on top of the salad for added crunch and flavor.
- 6
Serve
Serve the Mercado Salad immediately, garnished with extra queso fresco or almonds if desired.