Ensalada de Quinua Peruana (Peruvian Quinoa Salad)
A refreshing and nutritious quinoa salad with Peruvian flavors, featuring quinoa, black beans, corn, tomatoes, red onion, avocado, and a lime-cilantro dressing.
Ingredients
- 2 cups Quinoa, cooked
- 1 can (15 oz) Black beans, rinsed and drained
- 1 cup Corn, canned or frozen
- 1 cup Cherry tomatoes, halved
- 1/2 medium Red onion, finely diced
- 1 medium Avocado, diced
- 1/4 cup Cilantro, chopped
- 3 tbsp Lime juice
- 2 tbsp Olive oil
- 1 tsp Aji Amarillo paste
- 1/2 tsp Salt
- 1/4 tsp Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, and red onion.
- 2In a small bowl, whisk together lime juice, olive oil, Aji Amarillo paste, salt, and pepper to make the dressing.
- 3Pour the dressing over the quinoa mixture and toss gently to combine.
- 4Gently fold in diced avocado and chopped cilantro.
- 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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