

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.