Crispy Quinoa Salad - Country Roads Magazine

Ingredients

• 6 cups of fair trade organic red quinoa, cooked*
• 1 cup fair trade white quinoa, toasted in a frying pan
• 1 cup sea lettuce leaf, torn
• 2 cups Peruvian white corn***, cooked
• 1 medium cucumber, peeled (if necessary) and diced
• ½ cup Aji dulce, diced (any sweet aromatic peppers)
• 1 red onion, sliced
• ¼cup cilantro, chopped
• 1 quart teardrop tomatoes
• 2 tbsp olive oil
• ½ tsp salt
• 1 tbsp aji panca paste**
• juice of 3 limes
• 1 tbsp honey
• sea salt to taste