Restaurante Machupicchu (442 Elizabeth Avenue) Recipe
Make Restaurante Machupicchu (442 Elizabeth Avenue) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices & Seasonings
Method
Preparation
- 1
Rinse the Quinoa
Place the quinoa in a fine mesh strainer and rinse under cold water for about 2 minutes to remove any bitterness.
- 2
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- 3
Prepare the Black Beans
While the quinoa is cooking, rinse and drain the canned black beans. Set aside.
- 4
Chop Vegetables
Dice the avocado and red onion, and halve the cherry tomatoes.
- 5
Mix Ingredients
In a large bowl, combine the cooked quinoa, black beans, cherry tomatoes, avocado, red onion, and cilantro.
Seasoning
- 6
Add Spices
Sprinkle the cumin, chili powder, salt, and black pepper over the mixture in the bowl.
- 7
Add Lime Juice
Drizzle the lime juice over the salad and toss gently to combine all ingredients evenly.
