Ensalada Sierra (Andean Quinoa Salad)

Name: Ensalada Sierra (Andean Quinoa Salad)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 2
Cuisine: latin american
Ingredients: 75g quinoa; 50g skinned and cooked broad beans; small handful coriander leaves, chopped; 1/2 limo chilli or yellow scotch bonnet chilli, deseeded and finely chopped; 1/2 ripe avocado stoned, peeled and sliced very thinly on the diagonal; 1/2 small red onion finely chopped; 1 small tomato deseeded and finely chopped; 10 physalis fruits, husks discarded; 1 tbsp granulated sugar; juice 1 lime; 1/2 limo chilli or medium red chilli deseeded and finely chopped; 2 tsp extra virgin olive oil

⏱ 55 mins 🍽 Serves 2 🌶 latin american ✅ More effort 🏷 Side dish

This vibrant Peruvian side dish, known as Ensalada Sierra, features quinoa as its base. The salad combines broad beans, coriander, chilli, avocado, red onion, and tomato. It is dressed with a lime and olive oil mixture and finished with a unique sweet sauce made from physalis fruits. The components are layered in a mould for presentation or simply tossed together. It serves two people and takes 55 minutes to prepare.

Ingredients

75g quinoa
50g skinned and cooked broad beans
small handful coriander leaves, chopped
1/2 limo chilli or yellow scotch bonnet chilli, deseeded and finely chopped
1/2 ripe avocado stoned, peeled and sliced very thinly on the diagonal
1/2 small red onion finely chopped
1 small tomato deseeded and finely chopped
10 physalis fruits, husks discarded
1 tbsp granulated sugar
juice 1 lime
1/2 limo chilli or medium red chilli deseeded and finely chopped
2 tsp extra virgin olive oil

Method

Rinse the quinoa under cold water until it runs clear. Place it in a saucepan, cover with cold water, and add a pinch of salt. Bring to a boil, then simmer for 15–20 mins until the grains are fully cooked and have begun to unfurl. Drain, allow to cool, and set aside.
For the sauce, combine the physalis fruits and sugar in a saucepan. Add enough water to half-cover them. Cook gently for 10-15 mins until the liquid has reduced by two-thirds and the physalis are tender. Take off the heat, cool, then transfer to a small food processor and blend until smooth.
Prepare the dressing by placing all its ingredients into a bowl and mixing thoroughly. Add the broad beans, coriander, and chilli to the cooled quinoa and combine well. Incorporate 1 1/2 tbsp of the dressing, being careful not to overdress the quinoa mixture.
To assemble, position a deep 12-15cm ring mould on a plate. Layer the avocado slices at the bottom and press down firmly with a spoon. Fill the mould with the quinoa and broad bean mix, pressing down again. Drizzle 1 tbsp of the physalis sauce around the plate's edge, then lift off the mould. Mix the onion and tomato together and place 1 tbsp on top of the quinoa. Alternatively, you can simply toss all the salad components together on a plate. Add extra dressing if desired.