Incas Tabulet


  • 200g of quinoa
  • 2 carrots
  • 200g of fresh corn
  • 1 onion
  • 1 red pepper
  • Chives
  • Extra virgin olive oil


Clean, drain and cook the quinoa in two volumes of cold water, with salt, over low heat and covered for 10 to 15 minutes. Cook the carrots and red pepper in small pieces for 3 minutes (or sauté quickly).

Mix the finely grated onion with the oil. Add the quinoa and vegetables, stir and decorate with the chopped spring onions

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