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(4 servings)
& lot of metal foods, herbs and spices
  • 1 cup of quinoa

  • 1 1/2 cup water

  • salt and pepper

  • 1/2 red pepper, finely chopped

  • 1/2 chili with seeds and mashed (for a more spicy salad, empty the seeds)

  • 2 tablespoons chopped red onion

  • 1 tablespoon chopped fresh coriander

  • 2 tablespoons lime juice or lemon

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons mustard

  • 1 clove garlic, finely chopped

  • 1/2 teaspoon cumin


In a large saucepan over medium heat, toast the quinoa.

Stir frequently, until lightly toasted and flavored, for about 5 minutes.

Mix the water and 1/4 teaspoon of salt and let it simmer. Lower the heat to low, cover and simmer until the quinoa has absorbed most of the water and become almost tender, about 12 minutes.

On a baking sheet, spread the quinoa and set aside until soft and cool, about 20 minutes.

When cool, put the quinoa in a large bowl. Mix the peppers, chili, onion and cilantro.

In a separate bowl, whisk the lime juice, oil, mustard, garlic and cumin, then the above quinoa.

Sprinkle with salt and pepper and serve. The salad can be refrigerated in an airtight container for 2 days

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