Ensalada Chilena con Quinoa y Aderezo de Palta (Dairy-Free)
A twist on the classic Chilean salad, incorporating quinoa for added protein and a dairy-free avocado dressing for creaminess.
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 2 medium Tomatoes, diced
- 1/2 medium Onion, thinly sliced
- 1/2 medium Cucumber, diced
- 1 medium Avocado, ripe
- 2 tbsp Lime juice
- 2 tbsp Olive oil
- 1/4 cup Fresh cilantro, chopped
- 1/2 tsp Salt
- 1/4 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the quinoa in a fine-mesh sieve. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Fluff with a fork and let cool.
- 2In a medium bowl, combine diced tomatoes, sliced onion, and diced cucumber.
- 3In a blender or food processor, combine avocado, lime juice, olive oil, cilantro, salt, and pepper. Blend until smooth.
- 4Add the cooked quinoa to the tomato and cucumber mixture. Pour the avocado dressing over the salad and toss gently to combine.
- 5Serve immediately or chill for later.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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