Main Course · Salad · Latin American ·

Chilean Quinoa Salad with Aji Verde and Avocado

Name: Chilean Quinoa Salad with Aji Verde and Avocado
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
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 delightful combination of quinoa, fresh vegetables, and creamy avocado, topped with a spicy Aji Verde sauce.

4.5(205 reviews)

·By Ethan Brooks·January 14, 2026

Chilean Quinoa Salad with Aji Verde and Avocado — Main Course served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Quinoa Salad

For the Vegetables

For the Aji Verde Sauce

Nutrition

Per serving

Calories: 290 kcal
Protein: 4.97 g
Carbs: 26.13 g
Fat: 20.2 g
Fiber: 5.75 g

Whole recipe

Total

Calories: 1161 kcal
Protein: 19.9 g
Carbs: 104.5 g
Fat: 80.8 g
Fiber: 23 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup quinoa, rinsed	222	8.1	39.4	3.6	5.2
2 cups water	0	0	0	0	0
1 tsp salt	0	0	0	0	0
1 large avocado, diced	234	3	12	21	9.8
1 cup cherry tomatoes, halved	27	1.3	5.8	0.3	1.8
1 small red onion, finely sliced	28	0.8	6.7	0.1	1.2
1 cup cucumber, diced	16	0.7	3.8	0.1	0.5
1 cup corn kernels, cooked	132	5	29	1.5	3.4
1 cup fresh cilantro leaves	1	0.1	0.2	0	0.1
1 jalapeño, seeded and chopped	4	0.2	0.9	0.1	0.4
2 cloves garlic	9	0.5	2	0	0.1
1 lime, juiced	11	0.2	3.7	0.1	0.5
1/4 cup olive oil	477	0	0	54	0
Salt and pepper to taste	0	0	0	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Cooking the Quinoa

1
Heat oil
In a saucepan, heat a drizzle of olive oil over medium heat.
2
Toast quinoa
Add the rinsed quinoa and toast until it begins to pop, about 5 minutes.
3
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

1
Prep avocado
Dice the avocado and coat with a bit of lime juice to prevent browning.
Tip: Ensure quinoa is completely cooled before mixing with fresh vegetables.
2
Prep tomatoes & onion
Halve the cherry tomatoes and finely slice the red onion.
Tip: Use a mix of red and yellow cherry tomatoes for extra color.
3
Prep cucumber & corn
Dice the cucumber and prepare the corn kernels.

How to Make Chilean Quinoa Salad with Aji Verde and Avocado

Total time: 1 h · Yields 4 servings

1
Blend Aji Verde Sauce
Blend cilantro, jalapeño, garlic, lime juice, and olive oil until smooth. Season with salt and pepper.
2
Mix Salad
In a large bowl, combine cooled quinoa, vegetables, and diced avocado. Toss gently.
3
Drizzle Sauce
Pour the Aji Verde sauce over the salad and mix to combine.