Mouthwatering Vegan Colombian Snack: Aromatic Tropical Quinoa Salad

Allergens

Nuts (Cashews)

Ingredients

• 1 cup uncooked quinoa (rinsed)
• 2 cups vegetable broth or water
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 1/2 cup chopped fresh cilantro
• 1/2 cup cherry tomatoes, halved
• 1/2 cup mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup roasted cashews, coarsely chopped
• Salt and pepper to taste

Instructions

1. Combine quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer until the quinoa is cooked and fluffy, about 15 minutes. Remove from heat and let it stand covered for 5 more minutes.
2. While the quinoa cooks, prepare the vegetables and fruits.
3. Once the quinoa has cooled down slightly, fluff with a fork and add salt and pepper to taste.
4. In a large mixing bowl, combine the cooked quinoa, bell pepper, cucumber, cilantro, cherry tomatoes, mango, red onion, and roasted cashews. Toss gently until all ingredients are well mixed.
5. Serve immediately or refrigerate for an hour to let the flavors meld together.

Chef’s Insight

The key to this dish is the perfect balance of textures and flavors. Make sure to use fresh, high-quality ingredients for the best results.

Notes

This dish is gluten-free and can be adapted to various dietary restrictions by adjusting the nuts or cashews.