Peruvian Quinoa Salad

Peruvian Quinoa Salad

Duration 15 minutes
Persons 4 people


  1. Bring 1 liter of water to the boil, add 1 teaspoon of salt and the quinoa. Cook over a low heat for about 20 minutes. Drain through a sieve and allow to cool.
  2. Wash the spring onions and mint and dry well. Cut both into fine strips.
  3. Dice the tomato and pepper into 1/2 cm cubes.
  4. Add all vegetables and the chopped mint to the cooled quinoa.
  5. For the dressing mix chili oil, olive oil and 1 teaspoon salt, pour over the salad give and toss thoroughly.