We can all agree that cooking mid-week meals can sometimes be a bit of a challenge. And that occasionally (most of the time) those meals would taste a whole lot better with a glass of wine.

We’ve teamed up with some of London’s most inspiring chefs to bring you simple, easy and delicious recipes, like this Quinoa Salad from Pisqu London‘s Head Chef, William Ortiz.

This light and fresh quinoa salad takes minutes to prepare and tastes great with a glass of Blanc de Blancs. The creaminess of the cheese works really well with the Chardonnay in the sparkling wine.

Pisqu’s Quinoa Salad

Ingredients

100g of white and red quinoa

30g heritage or cherry tomatoes

1 avocado

2 chopped asparagus

30g of sweetcorn

30g of cheese (optional)

salt and olive oil

baby watercress for garnish

Method

Boil the water and cook the quinoa for 10 minutes, leave to cool.

Cut the tomatoes and avocado into squares.

Mix the cold quinoa, tomatoes, avocado and chopped asparagus. Add the olive oil and salt to taste.

Add watercress as garnish and serve.

Enjoy with a glass of Corney & Barrow Own Label Blanc de Blancs.

PISQU is a Peruvian Restaurant in the heart of London’s buzzy West End. The contemporary yet relaxed two-floor space has been designed in royal Inca colours inviting guests for a gastronomic experience with contemporary Amazonian and Andean cuisine from head chef William Ortiz. The name PISQU signifies vibrant an echoes the eponymous birthplace of Peru’s national drink – the “Pisco sour”.

The menu focuses on the finest seasonal produce, healthy and natural superfoods showcasing mouth-watering flavours of modern day Lima. Ortiz’s signature dishes include Pulpo Pisqu (octopus), Corn-Cake, Hot Ceviche (seafood in yellow aji tiger’s milk), Chicharron (confit pork belly), and Purple corn ice-cream.

Fancy a taste? Visit PISQU at 23 Rathbone Place, Fitzrovia, London W1T 1HZ