Arugula, berries and Parmesan Cañahua Salad
- ½ cup cañahua, toasted
- 1 ½ cups water
- 1 cup arugula
- 2 tsp walnuts
- 3 tbsp parmesan cheese
- ¼ cup fresh raspberries and blueberries
- sea salt, to taste
- 2 tsp of extra virgin olive oil
- 1 tsp balsamic vinegar
In a small pot, toast the cañahua on medium heat about 2 to 3 minutes or until fragrant, shaking pot to avoid burning. Add water, cover and simmer for 15 to 20 minutes or until all the liquid is absorbed and the cañahua expands. Let sit covered for 5 minutes. Fluff with a fork and fold in sea salt, parmesan cheese, berries, walnuts and arugula. Drizzle olive oil over the top and balsamic vinger. Enjoy as a side dish or cold as a salad.
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