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Category: Soups and salads
Serving: 5 servings
Preparation: 1 hour

Peruvian food is known for its simplicity, fresh and colorful produce, that gives a unique flavor. Potatoes, quinoa in a warm and spicy salsa, Enjoy a perfect light lunch this spring!


quinoa- 300g
Peruvian potatoes- 200g
garlic- 2 cloves
rosemary (or)thyme- 1 sprig
evoo- a generous drizzle
sea salt- to taste
cracked pepper- to taste

red onion chopped- 100g
tomatoes de-seeded and chopped- 50g
ginger chopped- 1 tbsp
aji chilis (red/green)- 2 tbsp
malt vinegar- 3-4 tbsp
lemon juice- 2 tbsp
cilantro chopped- 4-5 tbsp


1. Wash and soak the quinoa for 10-15 minutes. Heat 1.5 cups of water for every cup of quinoa, bring the water to boil add some salt and drained quinoa. Once there are fish eyes, cover ith a tight lid and cook till dry.
2. Transfer quinoa to a tray, drizzle olive oil and fluff using a fork.
3. Boil the potatoes over a gentle simmer with some salt, crushed garlic, rosemary (or) thyme. Drain once done. Allow to cool, cut them into halves.

4. In a bowl place chopped onions, garlic, aji chilis, chopped cilantro, tomatoes, pour the malt vinegar and lemon juice, season with salt and cracked pepper and mix well. refrigerate the salsa for an hour, to allow all the flavors to come together.

Mix along with the quinoa and potatoes and serve.

Serving Ideas

pisco sour it is...

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