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