Andean quinoa salad with fresh cheese (Ensalada de quinua)

1. Rinse the quinoa thoroughly in a fine sieve under cold water until it no longer foams – this removes the bitter saponin coating.

2. Bring the salted water to the boil in a pan, add the quinoa and cook, covered, over a low heat for 15 minutes until the little white "sprout" appears on the grains; take off the heat, rest covered for 5 minutes, then fluff with a fork and cool completely.

3. Seed and finely dice the tomatoes and cucumber and finely chop the red onion.

4. Cut the fresh cheese (queso fresco – a mix of feta and ricotta can stand in) into small cubes.

5. For the dressing, whisk the lime juice with the olive oil, salt and pepper and toss with the quinoa, vegetables and chopped coriander in a bowl.

6. Gently fold in the cheese and serve cold – on its own as a light lunch or alongside grilled meat.

Tip: Quinoa was the Incas' "mother grain"; around Lake Titicaca it's still eaten daily – the salad stays fresh in the fridge for 2 days.