Ensalada de Quinoa

Ensalada de Quinoa

Recipe by Chef Martin Morales of Ceviche and Andina restaurants in London, UK


Quinoa is one of Peru’s great superfoods. People love this Andean cereal and at Ceviche, our customers are always asking for this salad recipe.

To cook the beans, place them in a small saucepan, add water to cover generously, and bring to a boil. Do not season at this stage or the beans will toughen. Spoon off any scum or foam that collects on the surface of the water, lower the heat, and simmer the beans until they are cooked through. This should take 30 to 45 minutes but could take longer, depending on how fresh the dried beans are. Keep an eye on the beans, as you may need to add water. Drain the beans and reserve.

Wash the quinoa in cold water until the water starts to run clear. Put in a saucepan, cover with cold water, add a pinch of salt, and set over medium heat. Bring to a boil and simmer for 15 to 20 minutes, until the quinoa is well cooked and the grain has started to unfurl. Drain, cool, and set aside.

To make the coulis, put the goldenberries and sugar in a saucepan and add water to come halfway up the sides of the contents. Cook slowly over low heat until the water has reduced by two-thirds and the berries are soft. Remove from the heat and leave to cool. Transfer to a food processor or blender and blitz until smooth.

For the dressing, put the ingredients in a bowl and mix well.

Add the butter beans, cilantro, and chile to the quinoa and mix well. Add 3 tablespoons of the dressing, making sure you don’t soak the quinoa mixture too much.

To assemble each salad, put a deep 4-inch (10cm) round mold on a plate (or use a large cookie cutter). Arrange a quarter of the avocado in the bottom of the mold and, using the back of a spoon, press down firmly. Fill the rest of the mold with the quinoa and butter bean mix and press down well again. Remove the mold.

Pour a tablespoon of the coulis around the salad. Finally, mix together the onion and tomato and place a tablespoon of this on top. Add more dressing if you feel it's needed.

Reprinted with permission from Ceviche: Peruvian Kitchen by Martin Morales (Ten Speed Press, © 2014). Photo credit: Paul Winch-Furness.


Serves 4


1/2 cup (100 g) dried butter beans, soaked overnight in plenty of water, drained, and rinsed

Scant 1 cup (150 g) quinoa

1 1/2 cups (25 g) cilantro leaves, finely chopped

1 limo chile, seeded and finely chopped

1 ripe avocado, sliced very thinly on the diagonal

1/2 red onion, finely diced

1 large tomato, seeded and finely diced

Salt and freshly ground black pepper


10 goldenberries, husks removed

1 tablespoon granulated sugar


Juice of 2 limes

1 limo chile, seeded and finely chopped

1 tablespoon extra virgin olive oil