Teff and Quinoa Peruvian Salad

Ingredients

• 1/2 cup Teff
• 1/2 cup Quinoa
• 2 cups Vegetable broth
• 1 cup Corn kernels
• 1 cup Black beans, rinsed and drained
• 1 medium Red bell pepper, diced
• 1/4 cup Red onion, finely chopped
• 1/4 cup Cilantro, chopped
• 3 tbsp Lime juice
• 2 tbsp Olive oil
• 1 tsp Aji Amarillo paste
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook grains: Combine teff, quinoa and vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until grains are cooked and liquid is absorbed. Fluff with a fork.
2. 2Prepare vegetables: In a large bowl, combine corn kernels, black beans, diced red bell pepper, and finely chopped red onion.
3. 3Make dressing: In a small bowl, whisk together lime juice, olive oil, Aji Amarillo paste, salt, and black pepper.
4. 4Combine: Add the cooked grains and dressing to the bowl with the vegetables. Toss well to combine.
5. 5Garnish: Garnish with chopped cilantro before serving.

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