A colorful Andean salad of quinoa, fava beans, corn and queso fresco tossed in a lime vinaigrette, from the highlands of Peru.
Solterito hails from Arequipa in the Peruvian highlands, traditionally a fava bean salad that's been adapted here with quinoa, the ancient Andean grain that has become one of Peru's most celebrated culinary exports. Fava beans, corn, tomato and red onion provide color and texture against the fluffy cooked quinoa, while cubes of queso fresco add a salty, creamy contrast throughout the salad. Dressed simply with lime juice and olive oil, this salad reflects the Andean highlands' reliance on hearty, protein-rich local ingredients, making it substantial enough to serve as a light lunch on its own.
Serves 4
Simmer quinoa in water for 15 minutes until tender and the germ has separated, then fluff and let cool.
Toss the cooled quinoa with fava beans, corn, tomato, red onion and queso fresco.
Fold in the chopped cilantro.
Whisk olive oil, lime juice and salt together.
Pour the dressing over the salad and toss gently.
Let the quinoa cool before combining with the other ingredients — warm quinoa will melt the queso fresco and make the salad look messy.
Serve at room temperature or chilled.
Cool the cooked quinoa before combining it with the other ingredients, since warm quinoa can melt the cheese and make the salad look wilted.
Use fresh lime juice for the dressing, since its brightness is central to balancing the salad's other savory ingredients.
If fresh fava beans aren't available, frozen ones work well and just need a quick blanch.
Adding sliced avocado gives extra richness and creaminess.
A version with black olives is common in some regional variations.
Substituting cooked lima beans for fava beans works well if fava beans aren't available.
Refrigerate up to 3 days in an airtight container; the flavor holds up well, though add fresh cilantro if serving leftovers, since it can wilt over time.
Solterito originates in Arequipa, Peru, traditionally made with fava beans as the star ingredient, and this quinoa-forward variation reflects quinoa's central place in Andean agriculture and its more recent surge in global popularity.
Yes, this salad works well with other grains like farro or bulgur, though quinoa's Andean origins make it the most traditional choice.
Frozen fava beans, blanched briefly, work well as a substitute and are much easier to find outside of their short fresh season.
It likely needs more salt or lime juice — taste and adjust after the flavors have had a few minutes to meld together.
Per serving (250g / 8.8 oz) · 4 servings total
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