Vibrant nutrition and clean freshness in every bite, where Andean quinoa meets the strength of beans. It balances soft grains, crisp vegetables, citrus, and herbs in a colorful, grounded bowl. Light, powerful, and ready to reconnect you with real food.
Rinse the quinoa in a fine strainer, rubbing it under water until it runs less cloudy. Cut the tomato, cucumber, bell pepper, and red onion into small cubes; finely chop the cilantro
Turn what you find into an experience you can actually bring to your kitchen.
Put the quinoa in a medium pot with the water and part of the salt. Cook covered over low heat for 14 minutes, until the grains open and the water is absorbed; turn off the heat and let it rest for 5 minutes without uncovering.
Fluff the quinoa gently and transfer it to a bowl so it cools slightly. Add the well-drained cooked beans and corn; if they go in too wet, the salad loses flavor.
In another bowl, mix the lime juice, vegetable oil, cumin, black pepper, and the remaining salt for 30 seconds, until the dressing looks glossy.
Pour the dressing over the quinoa and beans. Add the tomato, cucumber, bell pepper, red onion, cilantro, and ají limo; fold gently until everything is coated without crushing the grains.
