Mains · Gluten-free · Dairy-free

Peruvian Quinoa Salad

Name: Peruvian Quinoa Salad
Prep time: 10 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Ingredients: 500 ml (2 cups) quinoa, about 400 g (14 oz); 1 pinch salt; 900 ml (3 3/4 cups) water; 400 g (14 oz) cherry tomatoes; 400 g (14 oz) cooked or grilled chicken breast; A few chive stalks; 50 ml (3 1/2 tbsp) vinegar; Salt and pepper; 100 ml (1/3 cup plus 1 tbsp) sunflower oil; 150 g (5 oz) baby spinach

A generous salad of quinoa, sliced cooked chicken, cherry tomatoes and baby spinach in a simple chive vinaigrette, enough for eight. The Microwave Rice Maker cooks the quinoa without boiling over and without watching a pan.

In brief Peruvian Quinoa Salad is a mains recipe cooked in the Tupperware Microwave Rice Maker. It takes 33 minutes in total and serves 8 servings.

Total time: 33 min
Prep: 10 min
Cook: 18 min
Rest: 5 min

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Product usedTupperware Microwave Rice Maker

Tupperware Microwave Rice Maker recipes (23)See the product ↗

+ Tupperware Quick Shake

Method

Rinse and drain the quinoa. Put it in the Tupperware Microwave Rice Maker with the salt and water, cover and microwave for 17 to 18 minutes at 600 W.
Leave to stand for 5 minutes, fluff gently with the Tupperware Silicone Spatula and leave to cool completely.
Halve the cherry tomatoes with the Tupperware Tomato Knife, slice the chicken and snip the chives finely with scissors.
Shake the vinegar, salt, pepper and oil together in the Tupperware Shaker 350 ml. Toss the quinoa with the tomatoes, chicken, spinach and chives, pour over the dressing and serve.