The Quinoa Tabbouleh served at Inkaterra Machu Picchu Pueblo Hotel puts a Peruvian twist on the classic dish.
Although Tabbouleh salad has its roots in Lebanese cuisine, the Quinoa Tabbouleh served at Inkaterra Machu Picchu Pueblo Hotel puts a Peruvian twist on the classic dish. The hotel’s version of the salad uses quinoa, which is a staple food in Peru and known as the “Mother Grain” of the Incas. Additionally, the salad includes other Andean ingredients such as fava beans, chilis, and capers. The vinaigrette is also made with Peruvian black mint. By incorporating these local ingredients, the quinoa tabbouleh salad becomes a unique Peruvian dish that highlights the flavors and ingredients of the region.
What makes this salad extra special?
Using quinoa makes this dish an excellent source of protein and fiber. Unlike bulgur wheat tabbouleh, quinoa has a more delicate texture, making it feel less heavy in the mouth and stomach. For vegans and vegetarians, quinoa is an excellent choice due to its high protein content. In addition, it’s easier to prepare than traditional tabbouleh; while bulgur must be soaked for a few hours or overnight, quinoa can be cooked within minutes. Leave the salad to sit in the fridge overnight, allowing it to absorb the fresh flavors of the mint and garlic vinaigrette. Finally, just before serving, add the creamy avocado for the perfect finishing touch.