Solterito
WHAT YOU NEED
- 1 ½ cup cooked quinoa
- 1 ½ cup green peas, cooked in boiling salted water for 3 minutes
- ½ cup red onion, diced
- 1-cup cherry tomatoes cut in half
- 1 ½ cup sweet corn, cooked
- 1 cup Cacique® Queso Cotija, diced
- ½ cup bell peppers, finely diced
- Salt and pepper to taste
- 1/2 cup black olives, sliced
- 2 tablespoons chopped parsley
- For the Dressing:
- 2 tablespoons white or red wine vinegar
- Salt and pepper
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons Cacique® Crema Mexicana
- 1/2 cup olive oil
- 1 tablespoon chopped parsley
HOW TO MAKE IT
- Combine the quinoa, green peas, onion, cherry tomatoes, corn, Cacique® Queso Cotija and bell peppers in a salad bowl. Season with salt and pepper and add the black olives and parsley. Pour the dressing on top and stir well. Serve at room temperature or slightly cold.
- In a small bowl combine vinegar, salt and pepper, mustard, and Cacique® Crema Mexicana. Whisk with a wire whisk until creamy. Slowly add the olive oil, until the dressing is thick and the ingredients are well incorporated. Keep refrigerated until ready to use. Before serving add the chopped parsley.
