Peruvian Quinoa Salad with Avocado Recipe

Peruvian Quinoa Salad with Avocado celebrates quinoa in its birthplace, using the ancient grain with Peruvian-inspired ingredients like aji amarillo-seasoned dressing, fresh lime, cilantro, and creamy avocado. Quinoa originated in the Andean region of Peru and Bolivia and has been cultivated for over 5,000 years. This vegan, gluten-free salad delivers 17g of complete plant protein from the quinoa, which contains all nine essential amino acids making it one of the rare complete plant proteins.

Ingredients

Quinoa Base

• 1.5 cups dry quinoa (white or tri-color), rinsed
• 3 cups water or vegetable broth
• 1/2 tsp salt

Salad

• 2 large ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, finely diced
• 1/2 red onion, finely diced
• 1 cup corn kernels (fresh, frozen and thawed, or roasted)
• 1 can (240g) black beans, drained and rinsed
• 1/2 cup fresh cilantro, roughly chopped

Aji Amarillo Dressing

• 3 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1 tsp aji amarillo paste (or 1/4 tsp cayenne + 1/4 tsp turmeric as substitute)
• 1 tsp honey
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Cook quinoa: combine rinsed quinoa, water or broth, and salt in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes until all liquid is absorbed.
2. Remove lid and let quinoa steam for 5 minutes. Fluff with a fork. Spread on a tray and refrigerate for 15 minutes until cooled.
3. Make the dressing: whisk lime juice, olive oil, aji amarillo paste, honey, garlic, salt, and pepper until combined.
4. In a large bowl, combine cooled quinoa, cherry tomatoes, red bell pepper, red onion, corn, and black beans.
5. Pour dressing over the salad. Toss gently to combine.
6. Carefully fold in diced avocado, being gentle to keep avocado pieces intact.
7. Taste and adjust seasoning. Add more lime juice if needed.
8. Scatter fresh cilantro over the top.

Tips & Variations

• Do not mix the salad while quinoa is warm, as it will cause avocado to brown quickly. Allow quinoa to fully cool before assembling.
• For best results, prepare everything except the avocado up to a day ahead. Add the avocado just before serving.
• Roasted corn (char the corn in a dry cast iron pan for 3-4 minutes per side) adds a wonderful smoky depth.
• Add 1 cup of diced mango for a Peruvian-inspired sweet-savory version.
• For extra crunch, add 1/4 cup toasted pumpkin seeds (pepitas), which are also traditionally Peruvian.

Nutrition Breakdown

Calories: 572 kcal

Protein: 17g

Fat: 25.9g

Carbs: 73.2g

Fiber: 16.8g

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