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Machu Picchu Platter

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Make it a Meal

Add these dishes to make a full meal:

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Wine Pairings

This main dish salad features quinoa, an ancient Inca grain. High-protein quinoa cooks in 15 minutes, so it’s great for fast meals.

Preparation facts

Cooking Time: 20 minutes

Prep Time: 10 minutes

Total Time: 30 minutes

Yield: 6 servings

Ingredients

Quinoa salad:

1 cup (200g) quinoa, well rinsed

1 cup (150g) frozen corn kernels, thawed

Juice of one lemon

1 Tbs (15mL) olive oil

2 to 3 scallions, minced

Salt and black pepper, to taste

Bean salad:

1 16-ounce (455g) can pinto beans, drained

1 cup (200g) diced tomato

1 Tbs (15mL) apple cider

1/4 cup (10g) chopped parsley or cilantro

Freshly ground black pepper, to taste

Garnishes:

Pumpkin seeds

Black olives

1 red bell pepper, cut into strips

Directions

Boil 2 cups water (480mL) in a saucepan. Add the quinoa and simmer, covered, for 15 minutes. When done, fluff with a fork and transfer to a bowl. Combine quinoa with remaining ingredients for the quinoa salad.

While the quinoa cooks, toss the bean salad ingredients in another bowl.

To assemble, spread quinoa salad evenly on a platter. Leave a well in the center and mound bean salad into the well. Sprinkle with pumpkin seeds. Arrange olives and pepper strips around the edge.

Nutrition facts

Serving Size 1 serving
Calories 256
Calories from Fat 54 (21%)
% Daily Value*
9%Total Fat 6g
4%Saturated Fat 0.9g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 2.5g
0%Cholesterol 0mg
15%Sodium 351mg
18%Potassium 636mg
14%Total Carbohydrate 43g
29%Dietary Fiber 7.2g
Sugars 3g
Sugar Alcohols 0g
19%Protein 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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