Ingredients

  • 1 1/3 cups quinoa grains, cooked
  • 4 ounce queso fresco, cubed
  • 1/2 cup corn kernels, cooked (or frozen corn, defrosted)
  • 3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
  • 1 small onion, diced
  • 1 tomato, diced
  • 1 rocoto chile, seeded, membrane removed, and chopped
  • 1 yellow chile, seeded, membrane removed, and chopped
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped huacatay leaves
  • 3/4 cup black olives, cut in strips
  • 4 tablespoons white wine vinegar
  • 5 tablespoons vegetable oil
  • 1/2 teaspoon dried oregano
  • Salt and pepper

Method

  • Place all the ingredients together in a bowl.
  • Mix together well and season with salt and pepper to taste.
  • Serve.