Side Dish: Peru – Ensalada de Quinoa con Ají Amarillo y Palta (Yellow Chili Avocado Quinoa Salad)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 40 min

Ingredients

1 cup (170 g) white quinoa, rinsed
2 cups (480 ml) water
1 ripe avocado, diced
1 small Persian or English cucumber, diced
4 radishes, thinly sliced
2 scallions, thinly sliced
1 / 4 cup (15 g) fresh cilantro, chopped
2 tbsp (8 g) fresh mint, chopped (optional)
1 / 4 cup (30 g) toasted pumpkin seeds (pepitas)
Zest of 1 lime
3 tbsp (45 ml) fresh lime juice
1 tbsp (15 g) aji amarillo paste
3 tbsp (45 ml) extra-virgin olive oil
1 tsp (7 g) honey (or sugar)
1 / 2 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

Combine quinoa and water in a saucepan; bring to a boil, then reduce heat, cover, and simmer 15 minutes until water is absorbed. Remove from heat, cover 5 minutes, then fluff and spread on a tray to cool completely.
Whisk lime juice, aji amarillo paste, olive oil, honey, salt, and black pepper in a small bowl until emulsified.
In a large bowl, combine cooled quinoa, cucumber, radishes, scallions, cilantro, and mint.
Gently fold in the diced avocado, then pour in the dressing and toss to coat. Adjust salt and pepper to taste.
Top with toasted pumpkin seeds and lime zest. Chill 10–15 minutes before serving alongside the ceviche.