Ingredients

• 1 1/3 cups quinoa grains, cooked
• 4 ounce queso fresco, cubed
• 1/2 cup corn kernels, cooked (or frozen corn, defrosted)
• 3/4 cup fava beans, shelled and boiled (or frozen favas, defrosted)
• 1 small onion, diced
• 1 tomato, diced
• 1 rocoto chile, seeded, membrane removed, and chopped
• 1 yellow chile, seeded, membrane removed, and chopped
• 1 tablespoon chopped parsley
• 1 tablespoon chopped huacatay leaves
• 3/4 cup black olives, cut in strips
• 4 tablespoons white wine vinegar
• 5 tablespoons vegetable oil
• 1/2 teaspoon dried oregano
• Salt and pepper

Instructions

1. Place all the ingredients together in a bowl.
2. Mix together well and season with salt and pepper to taste.
3. Serve.