Peruvian Salad Recipe
Warmed ancient grains, local squash, dried cherries, Brussels leaves, feta, and dark honey-balsamic vinaigrette.
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.
Salad Ingredients
Method
Preparation Instructions
- 1
Cook the Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- 2
Roast the Squash
Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
- 3
Prepare the Vinaigrette
In a small bowl, whisk together honey, balsamic vinegar, olive oil, salt, and pepper to taste. Adjust sweetness and acidity according to preference.
- 4
Assemble the Salad
In a large bowl, combine the cooked quinoa, roasted squash, Brussels sprout leaves, dried cherries, and feta cheese. Drizzle with the honey-balsamic vinaigrette and gently toss to combine.
- 5
Serve
Serve the salad warm or at room temperature, garnished with extra feta if desired.
