Heart-Healthy Traditional Guatemalan Fiambre
Discover a vibrant twist on a beloved classic with this Heart-Healthy Traditional Guatemalan Fiambre. Perfectly tailored for modern diets, this colorful salad champions wholesome ingredients like protein-packed quinoa, nutrient-rich vegetables, and fiber-filled beans, all harmonized with a zesty olive oil and lime dressing. Inspired by the traditional celebratory dish, this heart-healthy version swaps out higher-calorie components for lighter options while maintaining the festive spirit. The combination of fresh cilantro, smoky paprika, and tangy apple cider vinegar ensures every bite bursts with bold, refreshing flavors. Served beautifully atop crisp romaine lettuce and garnished with creamy avocado and optional pickled onions, this chilled salad makes for an eye-catching centerpiece at any gathering. Prepare ahead for an easy-to-serve dish that’s both light and satisfying. Perfect for fans of Guatemalan cuisine or those seeking a nutrient-packed, crowd-pleasing recipe, this guilt-free fiambre is as nourishing as it is delicious!
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Recipe Information
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)
Instructions
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.
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.
In a large mixing bowl, combine the cooked quinoa, blanched vegetables, red bell pepper, radishes, chickpeas, black beans, corn kernels, and cilantro.
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.
Taste and adjust the seasoning if needed. Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
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.
Serve chilled and enjoy this nutrient-packed, heart-healthy take on traditional Guatemalan fiambre!
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3053 mg | 133% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 47.9 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 4582 mg | 97% | |
*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.
