Peruvian Quinoa Salad with Mote

There is an incredible Peruvian restaurant in Montclair, NJ called Costanera. I often have their delicious large corn called mote that they prepare with many dishes. I was inspired by them to make a healthy salad with the mote that you can buy dried or canned. Canned is obviously easier but if you cannot find it canned, you can soak overnight and then boil until tender. Alternatively you can use s pressure cooker. Enjoy!
Peruvian Quinoa Salad with Mote
8 cups Romaine lettuce, washed and chopped
2 1/2 cups cooked quinoa
1 1/2 cups cooked mote (hominy). If from a can, make sure to rinse thoroughly
1/2 cup raisins, soaked in warm water for at least 1/2 hour so they are softened
1/2 cup toasted coconut
1/2 cup sliced almonds, toasted
1/2 cup olive oil plus 1 tsp
1/4 cup lemon juice
1/4-1/2 tsp salt
1/8 tsp smoked paprika
Steps:
Have cooked quinoa ready and cooled and set aside.
In a large bowl, place the chopped and washed greens
In a frying pan, heat up the tsp of olive oil, add in the mote and smoked paprika and saute until the mote has “sweat” most of it’s liquid out. Set aside and let cool.
Add the quinoa and the mote to the greens.
Combine the lemon juice, the salt and the olive oil and pour over the salad ingredients. Stir to combine.
Add the toasted almonds, the toasted coconut and serve.
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