Quinoa is one of Peru’s great superfoods and people are always asking us for this recipe in our restaurants. This recipe is perfect to add to your Thanksgiving table this season. Serve it in smaller portions as a side, or dig in and make it the main dish.
100g butter beans (lima beans)
Some coriander leaves
1 red chilli
1 ripe avocado
1/2 red onion
1 large tomato
10 physalis (goldenberries)
Step 1: First, boil the quinoa, just for 12 minutes until light and fluffy, drain it and let it cool.
Step 2: Make a coulis using physalis (goldenberry; you can always use mangoes if you prefer). Simply boil it with a bit of sugar, liquidize it and let it cool.
Step 3: Cut the avocado into cubes and mash it up! Then finely chop the tomato, red onion, red chilli and coriander leaves.
Step 4: Make a super quick vinaigrette with limes, olive oil, salt & pepper.
Step 5: Into a bowl mix then quinoa, butter beans (lima beans), coriander, red chilli and vinaigrette.
Step 6: Assemble the dish, grab a 10cm ring or anything you can layer in and pop the mashed avocado at the bottom, on top of that add the quinoa and butterbean (lima bean) mixture. Pop the onion and tomato on top and drizzle the physalis (goldenberry) coulis around the edge of the plate.
And you’re done! Enjoy!
_Martin is the Chef and Founder of Ceviche in Soho and newly opened Andina in Shoreditch. He is known as the pioneer of Peruvian food in the UK. His restaurant Ceviche, Soho, kick-started the explosion of Peruvian food in the UK and has become one of London’s best and most loved restaurants. Andina, Shoreditch is an all-day restaurant dedicated to the healthy food and drinks of the Peruvian Andes. Martin is the author of Ceviche – Peruvian Kitchen: Sunday Times Cookbook of the Year. You can buy it “here”:http://www.amazon.co.uk/Ceviche-Peruvian-Kitchen-Martin-Morales/dp/0297868616/ref=sr_1_1?ie=UTF8&qid=1406199579&sr=8-1&keywords=ceviche ._