Quinoa salad and miso yellow pepper

Quinoa salad and miso yellow pepper. In Lima, the capital of the Viceroyalty of Peru, the monastery was the oldest of Our Lady of the Incarnation, in their cloisters born delicate sweet we call mana.

         3 Heirloom tomatoes (or similar), cut into thick wedges

         3 Portobello mushrooms, cut into quarters

         3 Japanese eggplants, cut into 1 cm thick slices.

         3 jalapeños, seeded and deveined, cut into diagonal slices

         12 Italian dark-green baby zucchinis, cut in half lengthwise

         18 baby zucchinis, halved

         6 tsp cilantro, chopped using the chiffonade technique

         2 tablespoons minced garlic

         5 tablespoons extra virgin olive oil

         100 g of arugula

         ½ cup cooked quinoa

         Maras Salt to taste

         Freshly ground black pepper to taste

         Crispy quinoa (see recipe)

         Feta cheese vinaigrette (see recipe)

         Miso-yellow ají pepper vinaigrette (see recipe)



Mix the vegetables with garlic and olive oil. In a very hot wok-type skillet without oil, fry the vegetables until brown. Once they are cooked, transfer them to a bowl, mix them with miso-yellow ají vinaigrette until everything is juicy. In another bowl, add the cooked quinoa, crispy quinoa and cilantro with the feta cheese vinaigrette and season with Maras salt. Dress the arugula with a little miso-yellow ají vinaigrette to decorate the salad.



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