Chilean Quinoa Salad with Aji Verde and Avocado
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
For the Vegetables
For the Aji Verde Sauce
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
Chilean Quinoa Salad with Aji Verde and Avocado
Chilean Quinoa Salad with Aji Verde and Avocado
Plating & Serving
Serve the salad in a large bowl, garnished with extra cilantro and a side of lime wedges for squeezing.