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Fall Creole Tricolour Quinoa


By:  Alexandra England, Holistic Educator – peruflow.ca

Quinoa is a great alternative for plant-based diets seeking to add protein to their mighty plates.  It fosters balance in the body with high amount of fatty acids, antioxidants, fibre, magnesium, folate, copper, and potassium.  One cup of quinoa provides more than 10 percent of the RDA of the vitamins B-1, B-2, and B-6, and traces of calcium, and vitamin E and B3.


1 cup of Miski Organics Organic Tricolor Quinoa Grains

2 cups of water

1 medium sized red onion

1 chopped cucumber

2 celery sticks

1 medium sized chopped tomato

2 limes

1/4 cup of white vinegar

1 spoon of Aji amarillo  OPTIONAL ( Peruvian yellow chili paste)


Boil 1 cup of quinoa in 2 cups of water. Once water boils you can bring the temperature down to simmer until water evaporates. Put quinoa in a bowl to cool down. Add chopped vegetables into the bowl.


Add 1/4 cup pf vinegar

Add chopped onions

Add lime

Add salt

Mix vigorously

Add aji amarillo paste (optional)

Add sauce to quinoa bowl and mix! Add more lime to taste if needed. Quinoa should feel moist and lush!

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