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Machu Picchu Platter Serves 6 This main dish salad features quinoa, an ancient Inca grain. High-protein quinoa cooks in 15 minutes, so it's great for fast meals.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Quinoa salad:
1 cup frozen corn kernels, thawed
Juice of one lemon
1 tablespoon olive oil
2 to 3 scallions, minced
Salt and black pepper, to taste
Bean salad:
1 cup diced tomato
1 tablespoon apple cider
1/4 cup chopped parsley or cilantro
Freshly ground black pepper, to taste
Garnishes:
Black olives
1 red bell pepper, cut into strips
1. Boil 2 cups water 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.
2. While the quinoa cooks, toss the bean salad ingredients in another bowl.
3. To assemble Machu Picchu Platter, 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.