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
1 cup quinoa 250 mL
2 cups vegetable broth 500 mL
1/4 cup canola oil 60 mL
1 tablespoon aji amarillo (or mild chili) paste 15 ml
1 cup whole cilantro leaves 250 mL
1/4 cup lime juice 60 mL
1 teaspoon salt 5 mL
1 cup peas, fresh or frozen 250 mL
1 can (15 ounces/426 mL) cannellini beans, drained and rinsed
1/2 cup celery, chopped 125 mL
1/2 cup red onion, diced 125 mL
Rinse quinoa well under cool water in fine sieve or several changes of water.
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.
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.
For dressing: To food processor, add all ingredients and blend until smooth.
If using fresh peas, bring medium-size pot of water to a boil over high heat.
Add peas and cook about 5 minutes.
Strain and rinse with cold water to cool. If using frozen, skip this step.
In large mixing bowl, combine cooled quinoa, peas, beans, celery, red onion and
dressing. Mix until dressing is distributed evenly and serve.