Ingredients:
1 1/3 cups quinoa grains, cooked
4 ounce queso fresco, cubed
1/2 cup corn kernels, cooked (or frozen corn, defrosted)
3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
1 small onion, diced
1 tomato, diced
1 rocoto chile, seeded, membrane removed, and chopped
1 yellow chile, seeded, membrane removed, and chopped
1 tablespoon chopped parsley
1 tablespoon chopped huacatay leaves
3/4 cup black olives, cut in strips
4 tablespoons white wine vinegar
5 tablespoons vegetable oil
1/2 teaspoon dried oregano
Salt and pepper
Directions:
1) Place all the ingredients together in a bowl.
2) Mix together well and season with salt and pepper to taste.
3) Serve.
Cooks' Note
If you can't find the specific Peruvian chiles called for here, substitute your favorites. Jalapeño is a decent choice. Substitute half cilantro and half mint if you can't find huacatay leaves.
Peru
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