Side Dishes
Quinoa Salad with Corn & Sweet Potatoes
Corn, quinoa, and chiles are all ingredients known for their presence in traditional Peruvian dishes. This quick and easy side dish makes a great accompaniment to grilled meats, like this Peruvian Grilled Chicken.
Ingredients
Instructions
Sauté quinoa, garlic, cumin, and coriander in oil in a saucepan over medium heat, 1 minute. Add water and broth; bring to a boil. Reduce heat and simmer, covered, until quinoa appears to have little tails, 20 minutes. Off heat, let quinoa sit until liquid is absorbed, 5 minutes.
Brush corn, sweet potato slices, and jalapeños with oil; season with salt and black pepper. Grill vegetables until sweet potato is tender, about 5 minutes per side. Cut corn from the cob, cut sweet potato into bite-sized pieces, and seed and dice jalapeño.
Toss together vegetables, quinoa, and mint; season with salt and black pepper
Nutritional Facts
Nutritional Facts
Per serving
Calories: 243
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 48mg 2%
Carbs 39g 13%
Fiber 7g 28%
Protein 7g
*Percent Daily Values are based on a 2,000 calorie diet.