peruvian

Quinoa and Vegetable Solterito with Fresh Cheese

This simmered dish pairs quinoa, dry with corn kernels, cooked, cooked lima beans, drained and tomato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced High satiety Vegetarian Gluten free Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

28 g Protein

71 g Carbohydrates

30 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

67g quinoa, dry 80 kcal
107g corn kernels, cooked 92 kcal
116g cooked lima beans, drained 133 kcal
107g tomato, diced 19 kcal
45g red onion, finely diced 18 kcal
63g queso fresco, cubed 188 kcal
13g olive oil 115 kcal
13g lime juice 4 kcal
9g cilantro, chopped 3 kcal
0.45 tsp (1g) salt 0 kcal
0.22 tsp (0g) black pepper 1 kcal

Cooking instructions

quinoasalt
Rinse quinoa well. Simmer quinoa in water with a pinch of salt until tender, 12 to 15 minutes; drain off any excess and cool slightly.
quinoacorn kernelscooked lima beanstomatored onion
In a bowl, combine quinoa, corn, lima beans, tomato, and red onion.
olive oillime juicesaltblack pepper
Whisk olive oil, lime juice, salt, and black pepper; pour over the salad and toss.
queso frescocilantro
Fold in queso fresco and cilantro.
lime juicesalt
Taste and adjust lime and salt. Serve at room temperature or chilled.