Main Course · Latin American · Lunch ·

Spicy Peruvian Avocado Relleno with Quinoa Salad

Name: Spicy Peruvian Avocado Relleno with Quinoa Salad
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 ½ cups fresh tuna, finely diced; 1 small red onion, finely chopped; 1 tbsp aji amarillo paste; 1 tbsp mayonnaise; 1 tbsp lime juice, freshly squeezed; Salt and pepper, to taste; 2 large ripe avocados, halved and pitted; Lime wedges, for serving; 1 cup quinoa, rinsed; 2 cups water; 1 small red bell pepper, diced; 1 small cucumber, diced; ½ cup cherry tomatoes, halved; ¼ cup fresh cilantro, chopped; 3 tbsp olive oil; 2 tbsp lime juice, freshly squeezed; 1 tsp honey; Salt and pepper, to taste

This dish captures the essence of Peruvian flavors with its spicy tuna-filled avocados paired with a colorful and refreshing quinoa salad.

4.4(191 reviews)

·By Ethan Brooks·January 6, 2026

Spicy Peruvian Avocado Relleno with Quinoa Salad — Main Course served and photographed from above

Prep

25 min

Cook

1 h 15 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Tuna Filling

For the Avocado

For the Quinoa Salad

For the Dressing

Nutrition

Per serving

Calories: 602 kcal
Protein: 27.5 g
Carbs: 45.5 g
Fat: 35.67 g
Fiber: 12.25 g

Whole recipe

Total

Calories: 2409 kcal
Protein: 110 g
Carbs: 182 g
Fat: 142.7 g
Fiber: 49 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 ½ cups fresh tuna finely diced	248	44	0	7	0
1 small red onion finely chopped	40	1	9	0.1	2
1 tbsp aji amarillo paste	25	0	5	0	1
1 tbsp mayonnaise	90	0	0	10	0
1 tbsp lime juice freshly squeezed	4	0	1	0	0
Salt and pepper to taste	0	0	0	0	0
2 large ripe avocados halved and pitted	480	6	24	44	20
Lime wedges for serving	0	0	0	0	0
1 cup quinoa rinsed	222	8	39	3.5	5
2 cups water	0	0	0	0	0
1 small red bell pepper diced	30	1	7	0.2	2.5
1 small cucumber diced	16	1	4	0.1	0.5
½ cup cherry tomatoes halved	15	1	3	0.2	1
¼ cup fresh cilantro chopped	1	0.1	0.2	0	0.2
3 tbsp olive oil	360	0	0	40	0
2 tbsp lime juice freshly squeezed	8	0	2	0	0
1 tsp honey	21	0	5	0	0
Salt and pepper to taste	0	0	0	0	0

These are estimates and not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Tuna Filling

1
Combine ingredients
In a medium bowl, combine diced tuna, red onion, aji amarillo paste, mayonnaise, and lime juice.
2
Season
Season with salt and pepper to taste.
3
Refrigerate
Cover and refrigerate for 30 minutes to allow flavors to meld.

Preparing the Quinoa Salad

1
Cook quinoa
In a medium saucepan, combine quinoa and water; bring to a boil.
2
Simmer
Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is cooked and fluffy.
3
Mix and cool
Let quinoa cool slightly, then mix with bell pepper, cucumber, cherry tomatoes, and cilantro.
Tip: Do not overcook the quinoa, as it should have a slight bite for texture. Pro Tip: Chill the quinoa before mixing in vegetables to maintain freshness and crunch.

How to Make Spicy Peruvian Avocado Relleno with Quinoa Salad

Total time: 1 h 40 min · Yields 4 servings

1
Stuffing the Avocados
Gently fill the avocado halves with the marinated tuna.
2
Mixing the Dressing
Whisk together olive oil, lime juice, honey, salt, and pepper.
3
Combining the Salad
Drizzle the dressing over the quinoa mixture and toss to coat.