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Quinoa Salad with Aji Amarillo Dressing

Quinoa Salad

27 science-backed health benefits of quinoa

Quinoa is a staple in Peru and with good reason. It is one of the few seeds that has an exceptional balance between fiber, protein and fat. Mixed with aji amarillo, lime juice and cilantro, this zesty salad will add a burst of flavor as well as an abundance of nutrients. Canola oil’s mild flavor keeps those tastes clean and bright.

Ingredients

Quinoa

Dressing

Salad



Instructions

  1. Rinse quinoa well under cool water in fine sieve or several changes of water. Drain well.
  2. In large pot, boil vegetable broth and quinoa over medium heat. Reduce to a simmer and cook quinoa until tender but still firm to bite, about 15 minutes. It’s done when germ separates, making it look like a curly Q.
  3. Drain well and return quinoa to pot off heat. Cover with tea towel and replace lid, allowing it to steam and producing fluffy quinoa as it cools.
  4. For dressing: To food processor, add all ingredients and blend until smooth.
  5. If using fresh peas, bring medium-size pot of water to a boil over high heat. Add peas and cook about 5 minutes.
  6. Strain and rinse with cold water to cool. If using frozen, skip this step.
  7. In large mixing bowl, combine cooled quinoa, peas, beans, celery, red onion and dressing. Mix until dressing is distributed evenly and serve.


Yield: 5 cups (1.25 L) | Serving size 1/2 cup (125 mL)

May be prepared one day ahead.

Nutritional Analysis Per Serving Calories 170 Total Fat 7 g Saturated Fat 0 g Cholesterol 0 mg Carbohydrates 21 g Fiber 4 g Sugars 2 g Protein 6 g Sodium 380 mg Potassium 128 mg

Recipe and photo credit: CanolaInfo.org.

Related recipe: Nutrient Dense Spicy Quinoa


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