Inca-inspired Quinoa Salad

Ingredients

In the original Šokačka salata, the main ingredients are tomatoes, onions, and peppers, which are commonly found in Croatian cuisine. However, in this Inca-inspired version, we substitute these ingredients with Andean flavors such as quinoa, corn, and avocado. The dressing is also adapted to include Inca spices, giving the salad a distinct taste. We alse have the original recipe for Šokačka salata, so you can check it out.

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (150g) cooked corn kernels 1 cup (150g) cooked corn kernels
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 ripe avocado, diced 1 ripe avocado, diced
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 1 teaspoon (5ml) honey 1 teaspoon (5ml) honey
• 1 teaspoon (5ml) ground cumin 1 teaspoon (5ml) ground cumin
• 1/2 teaspoon (2.5ml) paprika 1/2 teaspoon (2.5ml) paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 2g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 7g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the quinoa under cold water to remove any bitterness.
2. 2.
   In a saucepan, bring the water to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed.
3. 3.
   In a large bowl, combine the cooked quinoa, corn, bell pepper, avocado, and red onion.
4. 4.
   In a separate small bowl, whisk together the olive oil, lime juice, honey, cumin, paprika, salt, and pepper to make the dressing.
5. 5.
   Pour the dressing over the quinoa mixture and toss gently to coat.
6. 6.
   Garnish with fresh cilantro leaves.
7. 7.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove the natural coating called saponin, which can make it taste bitter.
• Avocado — Choose a ripe avocado that is slightly soft when gently squeezed. To prevent browning, drizzle some lime or lemon juice over the diced avocado.

Tips & Tricks

• For added protein, you can toss in some cooked black beans or grilled chicken.
• Feel free to adjust the spice levels by adding more or less cumin and paprika according to your taste preferences.
• To make it more filling, serve the salad on a bed of fresh lettuce or spinach.
• This salad can be prepared in advance and stored in the refrigerator for up to 2 days. Just add the avocado and dressing right before serving to keep it fresh.
• Experiment with different vegetables like cherry tomatoes or cucumber for added variety.

Serving advice

Serve the Inca-inspired Quinoa Salad as a refreshing main course for a light lunch or as a side dish alongside grilled meats or fish. It pairs well with a tangy salsa or a dollop of Greek yogurt on top.

Presentation advice

To enhance the presentation, arrange the salad on a large platter and garnish with additional cilantro leaves. The vibrant colors of the vegetables and the fluffy quinoa will make it visually appealing.