Sara Salqa (SA-ra SAL-ka)

A Vibrant Tapestry of Incan Flavors

Inca Salad is a refreshing homage to the ancient Incan tradition of using simple, fresh ingredients. It brings together the heartiness of quinoa and beans with the fresh zest of tomatoes and herbs, dressed in the tangy brightness of lemon juice and the warmth of cumin.

Recipe Directions

Combine all ingredients. Serve with the bottle of hot sauce on the side, so each diner can add more heat to his or her taste.

History

This salad is not just a dish; it's a culinary mosaic that echoes the Incan reverence for maize, beans, and other crops that were staples of their diet A dish that's both a feast for the eyes and nourishment for the body, it represents the Incan legacy of agriculture and their mastery of high-altitude crop cultivation.

Servings

Prep Time (hours)

<0.5

Items Needed

Large mixing bowl, Serving bowl, Spoon for mixing

Ingredients

2 cups quinoa, cooked
1 cup frozen corn, thawed
1 (16 ounce) can pink beans, drained and rinsed
1 tomato, chopped
1 bunch green onions, chopped
¼ cup cilantro or Italian parsley, chopped
2 tablespoons lemon juice
1 teaspoon cumin, ground

Item type

Consumable, Food / Drink

Creator

Intiak

Related ethnicities

Inca

Source

Original Reference Site

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