Peruvian Salad

This is a dish my family and I have enjoyed for the past few years. It is a variation of a recipe I found in a South American cookbook (because recipes are just guidelines after all)

Since cooking is more art than science we should all feel free to adjust accordingly.

This recipe is fairly time consuming for a salad in my opinion, but there is enough in it that you can absolutely make a meal out of it. Which is why I usually make a lot. "One bowl just isn't enough, ever."

It is sort of a 2 layer salad with the lighter greens sitting on top of a base of quinoa and pan seared bell peppers, onions, and chicken breast.

●Salad Base ingredients

-1 1/2 cup tri-color quinoa
-2 chicken breasts (cubed)
-1 medium onion
-2 red bell peppers
-olive oil, oregano, salt, cracked black pepper, dried red Chile pepper flakes (for searing /sautéing onions and bell pepper)

■Start by boiling 1 1/2 cups dried quinoa in 3 cups water with a bit of oil and salt for flavor. (Bring to a boil then simmer on low similar to how you would cook rice until moist, fluffy, and the quinoa grains appear to be "sprouting.")
-Once that step is complete. You may rinse with cold water through a strainer to cool it down.

■Heat a skillet of olive oil, sea salt black pepper and oregano for the searing/sautéing of onions and bell peppers

-Chop red bell pepper into long strips after removing pith and seeds.
-chopped onion into rings.
-Place bell peppers and onions into hot oil.
-Sautee at on medium/high heat until bell peppers are blistered and slightly blackened then reduce heat to saute onions to a light brown.
-Add cubed chicken breast cook until browned.
Remove from pan and place into a bowl to cool.

■Next step is dressing.

●Dressing ingredients

-5 Tbsp olive oil
-1 Tsp Himalayan pink salt
-Juice of one lemon

• 2 crushed garlic cloves
• 1 pint plain yogurt
• Black pepper
  -1 Tsp oregano
  -1 Tsp mustard

-Take olive oil and all ingredients except yogurt and mustard and mix into a medium mason jar. (I usually let the spices absorb into the oil for 20 minutes or so.) Adding the yogurt and mustard as the last step before placing lid on jar and vigorously shaking all ingredients into a an even blend.

■ Mix quinoa, onion bell peppers an chicken with 1/2 of the dressing together spreading evenly into a glass 9"x13" casserole pan and additional salt and back pepper if desired.

●Salad Top:
1 -bunch romaine lettuce
1- cup green olives (chopped)
2.5 oz pickled capers
4- Hard Boiled eggs (chopped)
1-Ripe avacado

• 8 oz. fresh green beans (lightly steamed then chilled, or raw)

-Chop/tear romaine into edible pieces
-layer additional toppings onto base then drizzle remaining dressing over greens.

This dish is best when it is still fresh and should be eaten the same day it is prepared. Leftovers will leave you sorely dissapointed. Fair warning.

Enjoy!