For those who are in the southern hemisphere in summer this dish is fresh, pleasant texture and served with our red quinoa increases the nutritional values as a whole.
To serve in everything, filling dish served generously.
For 4 people
8 boiled potatoes.
3 fresh lemons.
1 canned tuna (optional).
4 lettuce leaves.
2 boiled eggs.
3 green chillies.
1/2 red onion.
200 grams of Red quinoa.
Mayonnaise (for garnish).
1 tablespoon oil.
Salt to taste.
The boiled potato peel it and crimp with a fork or potato presser until you have a smooth dough.
Pour free of veins and nuggets peppers in a blender for a minute add the oil slowly and empty potato in the dough.
Stir the mixture adding the lemon juice and salt to taste. Reserve the cause.
Cook Quinoa prewashed in a pot of boiling water for about 15 minutes, then strain and cool. Reserve.
If you use tuna mixed with finely chopped red onion and add if you want a dash of mayonnaise. reserve.
Place a serving of potatoes mixed in a cup or container that can then easily removed, or use your hand to add two spoonfuls of tuna and cover with another layer of potatoes.
Place a lettuce leaf on plate, place the cause of potatoes and boiled egg slices around.
Add red quinoa cooked up the cause and around the plate, garnish with mayonnaise if you want something up and ready.
Inka Millenium always promoting the consumption of our Andean grains.