Solterito de Quinoa (Peruvian Quinoa Salad)

About This Recipe

Solterito is a traditional salad from Arequipa in southern Peru, typically made with fava beans, corn, tomato, onion, and queso fresco tossed in a simple vinaigrette; this quinoa-enriched version adds the Andean grain for extra heartiness and protein, reflecting quinoa's growing presence across modern Peruvian cooking even in traditionally grain-free dishes. The name 'solterito' loosely translates to 'little bachelor,' with folklore suggesting the dish was named for being a simple, quick meal easy for a single person to prepare. The technique that matters is keeping each component distinct: quinoa is cooked and cooled separately, corn and fava beans are blanched just until tender, and everything is combined cold with diced tomato, onion, and cubed queso fresco, dressed simply in a lime and olive oil vinaigrette that doesn't overwhelm the individual ingredients. Letting the salad rest briefly before serving allows the flavors to meld while keeping the distinct textures of each component intact. Served cold or at room temperature as a side or light lunch, solterito de quinoa is a bright, colorful showcase of Peru's Andean and coastal ingredients combined in one refreshing, protein-rich salad.

Ingredients

Serves 4

• 1 cupquinoa(rinsed)
• 2 cupswater
• 1 cupcorn kernels(fresh or frozen)
• 1 cupfava beans or lima beans(cooked)
• 2tomatoes(diced)
• 0.5red onion(finely diced)
• 150 gqueso fresco(cubed)
• 0.25 cupfresh cilantro(chopped)
• 0.33 cupolive oil
• 3 tbsplime juice
• 0.75 tspsalt
• 0.25 tspblack pepper

Instructions

1. 1

   Cook the quinoa

   Combine quinoa and water in a pot, bring to a boil, then reduce heat and simmer covered 15 minutes until tender and the water is absorbed. Let cool completely.

2. 2

   Blanch the corn and beans

   Boil corn and fava beans separately in salted water 3-4 minutes until just tender. Drain and cool.

3. 3

   Combine

   In a large bowl, combine cooled quinoa, corn, fava beans, tomatoes, onion, queso fresco, and cilantro.

4. 4

   Make the dressing

   Whisk olive oil, lime juice, salt, and pepper together.

5. 5

   Dress

   Pour the dressing over the salad and toss gently to combine, being careful not to break up the queso fresco too much.

6. 6

   Serve

   Let rest 10-15 minutes before serving cold or at room temperature.

Variations

• •

  Add diced avocado just before serving for extra creaminess.

• •

  Use feta cheese instead of queso fresco if that's more readily available.

• •

  Add a small amount of aji amarillo paste to the dressing for a subtle Peruvian kick.

Storage

Refrigerate up to 3 days in an airtight container; the flavors continue to develop, though the queso fresco texture is best within the first 2 days.

Frequently Asked Questions