Heart-Healthy Traditional Guatemalan Fiambre

Celebrate the vibrant flavors of Guatemalan cuisine with this Heart-Healthy Traditional Guatemalan Fiambre, a lighter twist on the classic dish. Packed with colorful, nutrient-rich ingredients like quinoa, fresh vegetables, and heart-smart legumes, this recipe is a feast for both the eyes and the palate. A zesty dressing made with olive oil, lime juice, and smoked paprika ties everything together, while optional garnishes of creamy avocado and pickled onions add a delightful finishing touch. Perfect for a festive gathering or a nourishing make-ahead meal, this chilled salad is served atop crisp romaine leaves for an elegant presentation. Enjoy a taste of Guatemala with this wholesome, flavor-forward adaptation of a beloved tradition!

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 large Carrots, peeled and julienned
• 1 cup Green beans, trimmed and cut into 2-inch pieces
• 1 cup Cauliflower florets
• 1 medium Red bell pepper, thinly sliced
• 4 small Radishes, thinly sliced
• 1 cup Canned low-sodium chickpeas, drained and rinsed
• 1 cup Canned low-sodium black beans, drained and rinsed
• 1 cup Corn kernels (fresh or frozen)
• 0.5 cup Cilantro, chopped
• 2 tablespoons Olive oil
• 3 tablespoons Apple cider vinegar
• 2 tablespoons Fresh lime juice
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.25 teaspoon Salt (optional, to taste)
• 0.25 teaspoon Black pepper (optional, to taste)
• 1 large Avocado, sliced (for garnish)
• 0.5 cup Pickled onions (optional, for garnish)
• 6 large Romaine lettuce leaves (for serving)

Directions

Step 1

Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water has been absorbed. Fluff with a fork and set aside to cool.

Step 2

Fill a large pot with water and bring it to a boil. Blanch the carrots, green beans, and cauliflower florets one at a time for 2–3 minutes each, until just tender but still crisp. Immediately transfer them to a bowl of ice water to stop cooking and preserve their vibrant color. Drain and set them aside.

Step 3

In a large mixing bowl, combine the cooked quinoa, blanched vegetables, red bell pepper, radishes, chickpeas, black beans, corn kernels, and cilantro.

Step 4

In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, ground cumin, smoked paprika, and a pinch of salt and black pepper (if using). Pour the dressing over the salad and toss gently to combine.

Step 5

Taste and adjust the seasoning if needed. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.

Step 6

To serve, arrange romaine lettuce leaves on a platter or individual plates. Spoon the fiambre salad onto the lettuce leaves. Garnish with slices of avocado and pickled onions, if desired.

Step 7

Serve chilled and enjoy this nutrient-packed, heart-healthy take on traditional Guatemalan fiambre!

Nutrition Facts

Serving size	(2479.6g)

Amount per serving	% Daily Value*
Calories	2079.3

Total Fat 81.5g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3053.3mg	0%
Total Carbohydrate 284.7g	0%
Dietary Fiber 66.6g	0%
Total Sugars 47.9g
Protein 74.1g	0%

Vitamin D 0IU	0%
Calcium 496.9mg	0%
Iron 22.7mg	0%
Potassium 4582.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.8%

Protein: 13.7%

Carbs: 52.5%