INGREDIENTS
1 cup cooked red quinoa
1 cup cooked white quinoa
4 oz. queso fresco, cubed
1 small red onion, finely diced
1 tomato, seeded and diced
¾ cup frozen fava beans, thawed
½ ear choclo, kernels removed
1 Tbsp. apple cider vinegar
1 Tbsp. finely chopped cilantro
1 Tbsp. finely chopped parsley
1 Tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
PREPARATION
• Toss together all ingredients in a large bowl. Serve warm, at room temperature or cold.
This article appears in July 2018.