Blanched liccha —quinoa leaves— drained very well, then tossed with red onion and a simple dressing of vegetable oil and red wine vinegar. Tender, herbal, and pleasantly tangy: direct, simple, and deeply southern Peruvian.
Check the liccha, remove tough stems, and rinse it well. Do not chop it yet; whole leaves are easier to control when blanching and keep more presence.
Boil the water with half of the salt. Add the liccha for 1 to 2 minutes, just until it turns deep green and tender. Drain it immediately and press gently to remove excess water.
Slice the red onion thinly. If it tastes too sharp, rinse it briefly and drain it well; we want fresh bite, not onion yelling over the liccha.
Mix the vegetable oil, red wine vinegar, and the remaining
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