VERDE VALLE / RECIPES / Quinoa and Chickpea Salad with Salmon

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Quinoa and Chickpea Salad with Salmon

30 to 45 mins Serve 2 Ingredients: 3 cups peruano bean Verde Valle®, cooked and mashed, 1 kg corn dough for tortillas, 5 cones piloncillo, dissolved in 2 lts of water, 1 cinnamon stick, 6 odor cloves, 2 teaspoons baking powder, 1 pinch salt, Tamale leaves, 3 tazas de frijol peruano Verde Valle®, cocidos y machacado, 400 g vegetable butter, 2 tablespoons pork butter, 2 cups quinoa, Verde Valle, 2 cups water, 1 cup chickpeas, soaked for 24 hours, 2 salmon fillets, 1 cup baby spinach, 1 cup pickles, ½ cup cherry tomatoes, Olive oil, to taste, Salt and pepper, to taste,
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Quinoa and Chickpea Salad with Salmon

Quinoa and Chickpea Salad with Salmon

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ingredients

3 cups peruano bean Verde Valle®, cooked and mashed

1 kg corn dough for tortillas

5 cones piloncillo, dissolved in 2 lts of water

1 cinnamon stick

6 odor cloves

2 teaspoons baking powder

1 pinch salt

Tamale leaves

3 tazas de frijol peruano Verde Valle®, cocidos y machacado

400 g vegetable butter

2 tablespoons pork butter

2 cups quinoa, Verde Valle

2 cups water

1 cup chickpeas, soaked for 24 hours

2 salmon fillets

1 cup baby spinach

1 cup pickles

½ cup cherry tomatoes

Olive oil, to taste

Salt and pepper, to taste

PREPARATION

  1. Rinse the quinoa thoroughly and place it in a saucepan. Cook over low heat for 30 minutes or until soft. Remove from heat and set aside.
  2. In a skillet with olive oil, cook the salmon fillets and season with salt and pepper. Set aside.
  3. In a bowl, mix the cooked quinoa with baby spinach, chickpeas, cherry tomatoes, and pickles. Add olive oil to taste.
  4. Serve the salad and place the grilled salmon on top. Garnish with pomegranate seeds if desired.
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