South America Quinoa

South America Quinoa

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debbie lopez


This is a light flavored salad that lets all the ingredients shine equally. Recommend toasting the Quinoa to get the best flavor. For those who like more spice try adding cumin and chili powder.


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15 Min
10 Min
Stove Top


  • 2 c
    quinoa, perfrably toasted
  • 4 c
  • 1/4 tsp
  • 1/4 tsp
  • 5 Tbsp
    fresh lemon juice
  • 1-2 Tbsp
    olive oil, extra virgin
  • 1/2 c
    fresh cilantro, chopped
  • 2 tsp
    garlic, minced
  • 1 c
  • 1 c
    red onion, chopped
  • 1-2
    red chili peppers, chopped (optional)
  • 4
    plum tomatoes, diced
  • 1 c
    cucumber, diced
  • 1
    avocado, diced

How to Make South America Quinoa


  1. Place toasted Quinoa in a medium-sized pan, add the water, and bring to a boil. Reduce the heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 12 minutes. Remove from heat and fluff it with a fork. Transfer the Quinoa to a large bowl and cool to room temperature.
  2. Sprinkle quinoa with the salt and pepper and fold in 4 tablespoons of the lemon juice and the oil. Gently fold in the cilantro and garlic.
  3. Toss the avocado with remaining tablespoon of lemon juice.
  4. Fold the corn, onion, (chili pepper if using) tomatoes, cucumbers and avocado into the Quinoa. Serve at room temperature.

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