Peruvian Quinoa Salad

Peruvian Quinoa Salad

1/2 cup quinoa (I used a mixture of white and red quinoa)

1 cup water

2 Tablespoons olive oil for sautéing

1 mango (or 2 nectarines or peaches or apricots), diced

1 avocado, diced

a couple of slices of red onion, minced

salt, pepper

3 T. olive oil for dressing

juice of one lime

Cook the quinoa in the water for about five minutes. This is less time than most packages call for, but in Peru, the quinoa was crunchy, and a waiter told me that the chef had sautéed it in some oil after it was boiled a bit. 

Let the boiled quinoa cool a bit, then heat a couple of tablespoons of olive oil in a skillet and toss the quinoa in the oil for a few minutes.

Remove to a bowl and let cool, then add the rest of the ingredients, adjusting seasonings and adding more lime juice (or white wine vinegar) if necessary.