Quinoa Salad With Aji Amarillo
Looking for a vibrant and nutritious dish that celebrates the flavors of Peru? Look no further than this delightful Quinoa Salad with Aji Amarillo. This recipe combines the nuttiness of quinoa with the bold and slightly spicy flavors of the Peruvian aji amarillo pepper, creating a colorful and satisfying dish that's perfect for a light lunch or as a vibrant side dish at your next gathering.
Ingredients
Instructions
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Rinse the quinoa thoroughly under cold water to remove any bitterness.
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In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed and the quinoa is tender.
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Transfer the cooked quinoa to a large mixing bowl and let it cool for a few minutes.
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Add the black beans, diced red and yellow bell peppers, chopped cilantro, and red onion to the bowl with the quinoa.
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In a small bowl, whisk together the olive oil, lime juice, aji amarillo paste, salt, and pepper until well combined.
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Pour the dressing over the quinoa salad and gently toss everything together until evenly coated.
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Taste the salad and adjust the seasoning, adding more salt, pepper, or lime juice as needed.
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Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
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Before serving, give the salad a final toss and top with optional toppings such as sliced avocado, crumbled feta cheese, and lime wedges for an extra burst of flavor.
Nutrition Facts
Serving size: 1 serving (about 1 cup)- Calories
- 380 kcal
- Total Fat
- 18 g
- Saturated Fat
- 2.5 g
- Cholesterol
- 0 mg
- Sodium
- 350 mg
- Total Carbohydrate
- 45 g
- Dietary Fiber
- 10 g
- Sugars
- 6 g
- Protein
- 12 g
Try this recipe today and bring a taste of Peru into your home with this flavorful and satisfying Quinoa Salad with Aji Amarillo.