Ensalada Sierra (Andean quinoa salad)

Ensalada Sierra (Andean quinoa salad)

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(1 ratings)

Prep: 25 mins Cook: 30 mins

More effort

Serves 2
Quinoa is a staple of Peruvian cuisine - this flavour-packed dinner party side dish is adapted from Martin Morales' book, Ceviche

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal344
  • fat13g
  • saturates2g
  • carbs44g
  • sugars15g
  • fibre5g
  • protein10g
  • salt0.1g


  • 75g quinoa



    Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…

  • 50g skinned and cooked broad beans
  • small handful coriander leaves, chopped
  • ½ limo chilli or yellow scotch bonnet chilli, deseeded and finely chopped
  • ½ ripe avocado, stoned, peeled and sliced very thinly on the diagonal



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ small red onion, finely chopped
  • 1 small tomato, deseeded and finely chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

For the sauce

  • 10 physalis fruits, husks discarded
  • 1 tbsp granulated sugar

For the dressing

  • juice 1 lime



    The same shape, but smaller than…

  • ½ limo chilli or medium red chilli, deseeded and finely chopped
  • 2 tsp extra virgin olive oil


  1. Wash the quinoa in cold water until it starts to run clear. Put in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 15–20 mins until the quinoa is well cooked and the grain has started to unfurl. Drain, cool and set aside until needed.

  2. To make the sauce, put the physalis and sugar in a saucepan and add enough water to half-cover the contents. Cook slowly over a low heat for 10-15 mins until the water has reduced by two-thirds and the physalis are soft. Remove from the heat and leave to cool. Transfer to a small food processor or blender and blitz until smooth.

  3. Next, make the dressing. Put all the ingredients in a bowl and mix together well. Add the broad beans, coriander and chilli to the quinoa and mix well. Add 1 1/2 tbsp of the dressing, making sure you don’t soak the quinoa mixture too much.

  4. To assemble the salad, put a deep 12-15cm ring mould on a plate (or use a large cookie cutter). Arrange the avocado in the bottom of the mould and, using the back of a spoon, press down firmly. Fill the rest of the mould with the quinoa and broad bean mix, and press down well again. Drizzle 1 tbsp of the physalis sauce around the edge, then remove the mould. Finally, mix together the onion and tomato and put 1 tbsp of this on top of the quinoa. Alternatively, simply tumble the salad onto a plate. Add more dressing if you feel it’s needed.

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Comments, questions and tips

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Minoo's picture
9th Jul, 2016
We really enjoyed this salad, it made a nice light dinner. I forgot the coriander but it was still good, and we were able to find physalis in Waitrose. Didn't bother using the molds, just piled it all on.
7th May, 2016
Really excellent summery salad. Don't worry if you cannot find physalis fruit: you will be missing a wonderfully delicate sauce, but it's great even without it. Also: his restaurants are delights -- been to Ceviche twice in the last 2 weeks8=).
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