Quinoa Salad and Fino

Pair Lustau’s Puerto Fino with a delicious Quinoa Salad from Chef Carlos Pardo Figueroa at the luxury hotel Sumaq Machu Picchu in Peru. Peru is the world’s largest quinoa producer, and this authentic recipe pairs wonderfully with Fino’s clean and fresh taste, creating the perfect summer experience.

Quinoa Salad Recipe

Chef Carlos Pardo Figueroa

4 servings

Classification: Entrée

INGREDIENTS 

Salad:

  • 1/2 cup white quinoa 
  • 1/2 cup red quinoa 
  • 1/2 cup black quinoa 
  • 2/3 Tablespoon parsley 
  • 2/3 Tablespoon peppermint
  • 1/2 cup cucumber 
  • ½ cup tomato
  • ½ cup white onion 
  • ½ cup celery
  • ½ cup carrot
  • 2/3 cup avocado 
  • 3 ½ Tablespoons milk 
  • 1 small lime 
  • 1/3 cup olive oil 
  • 2 teaspoons salt 
  • ½ cup fresh cheese (haloumi or feta)
  • ½ cup flour
  • 1 cup vegetable oil for frying 

Dressing:

  • 1 ½ Tablespoons balsamic vinegar 
  • 2 teaspoons Dijon mustard 
  • 1 ¼ teaspoon salt 
  • ¼ teaspoon pepper 
  • 1/3 cup olive oil

PREPARATION

  • VEGETABLES: Peel and cut the tomatoes, onion and cucumber in small cubes, finely chop the parsley and the peppermint. Peel the carrots and clean the celery, then with the help of the peeler, shave them to obtain thin strips. Put the strips in iced water for 30 min. Reserve.                                                               
  • QUINOA: Wash the quinoas until the water comes out clean. Cook the quinoa in 4 to 5 times the amount in water. It will take arround 13 to 15 min. When the quinoa is cooked, strain it and refresh it with cold water. Reserve.
  • AVOCADO MOUSSE: Peel and cut the avocado, add it to a blender, add the milk, olive oil, squeeze the lime juice and blend until obtaining a thick cream.
  • CRISPY CHEESE: Cut the cheese in small cubes, pass them through flour, shake off the excess of flour, deep fry in hot oil until golden brown. Do not use an easily melting cheese, otherwise it will melt down in the hot oil. Use a cheese like haloumi or feta.                                                                              
  • VINAIGRETTE: Put the mustard, vinegar, salt and pepper in a mixing bowl, add the olive oil and whip it with a whisk while mixing it to emulsify. You should obtain a creamy vinaigrette.                                                    
  • ASSEMBLE: In a mixing bowl, add all the ingredients, season with salt and pepper, mix well. Then add the vinaigrette and keep mixing. Serve fresh and decorate with avocado mousse and crispy cheese. 

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