Chilean Quinoa Salad with Aji Verde and Avocado

Name: Chilean Quinoa Salad with Aji Verde and Avocado
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 1 tsp salt; 1 large avocado, diced; 1 cup cherry tomatoes, halved; 1 small red onion, finely sliced; 1 cup cucumber, diced; 1 cup corn kernels, cooked; 1 cup fresh cilantro leaves; 1 jalapeño, seeded and chopped; 2 cloves garlic; 1 lime, juiced; 1/4 cup olive oil; Salt and pepper to taste

A vibrant and refreshing South American salad

A delightful combination of quinoa, fresh vegetables, and creamy avocado, topped with a spicy Aji Verde sauce.

45 min
4
Intermediate

Ingredients

For the Quinoa Salad

1 cup quinoa, rinsed

2 cups water

1 tsp salt

For the Vegetables

1 large avocado, diced

1 cup cherry tomatoes, halved

1 small red onion, finely sliced

1 cup cucumber, diced

1 cup corn kernels, cooked

For the Aji Verde Sauce

1 cup fresh cilantro leaves

1 jalapeño, seeded and chopped

2 cloves garlic

1 lime, juiced

1/4 cup olive oil

Salt and pepper to taste

Preparation

Cooking the Quinoa

Heat oil

In a saucepan, heat a drizzle of olive oil over medium heat.

Toast quinoa

Add the rinsed quinoa and toast until it begins to pop, about 5 minutes.

Cook quinoa

Add 2 cups of water and 1 tsp salt. Bring to a boil, reduce the heat to low, and cover. Cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.

Preparing the Vegetables

Prep avocado

Dice the avocado and coat with a bit of lime juice to prevent browning.

Ensure quinoa is completely cooled before mixing with fresh vegetables.

Prep tomatoes & onion

Halve the cherry tomatoes and finely slice the red onion.

Use a mix of red and yellow cherry tomatoes for extra color.

Prep cucumber & corn

Dice the cucumber and prepare the corn kernels.

Cooking Process

Blend Aji Verde Sauce

Blend cilantro, jalapeño, garlic, lime juice, and olive oil until smooth. Season with salt and pepper.

Mix Salad

In a large bowl, combine cooled quinoa, vegetables, and diced avocado. Toss gently.

Drizzle Sauce

Pour the Aji Verde sauce over the salad and mix to combine.

Plating & Serving