Delicious Living
  • 1 cup quinoa, well rinsed
  • 1 cup frozen corn kernels
  • Juice of 1 lemon
  • 1 tablespoon olive oil
  • 2-3 scallions, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup diced tomato
  • 1 tablespoon apple cider
  • 1/4 cup chopped fresh parsley or cilantro
  • 1/4 cup toasted pumpkin seeds
  • Black olives and red bell pepper strips, for garnish

Machu Picchu Platter

DL Staff | Delicious Living
  • Serves: 6 people

This main dish salad features quinoa, an ancient Inca grain. High-protein quinoa cooks in 15 minutes, so it's great for fast meals.

  1. Boil 2 cups water in a saucepan. Add the quinoa and simmer, covered, for 15 minutes. When done, fluff with a fork and transfer to a bowl. Combine quinoa with corn, lemon juice, olive oil, scallions, and salt and pepper to taste.
  2. While the quinoa cooks, in a second bowl combine black beans, tomato, apple cider, parsley or cilantro, and pepper to taste.
  3. To assemble Machu Picchu Platter, spread quinoa salad evenly on a platter. Leave a well in the center and mound bean salad into the well. Sprinkle with pumpkin seeds. Arrange olives and pepper strips around the edge.
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