Lunch · 30 min · peruvian

Ensalada de Quinua

Peruvian flavors, weeknight effort. Quinoa meets choclo corn in a 30-minute lunch worth keeping in rotation.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Quinoa
• 1 ear Choclo corn
• 2 cups Cherry tomatoes
• 1 Avocado
• 1/2 Red onion
• 1/3 cup Cilantro
• 3 Limes
• 1/4 cup Olive oil
• 1 Ají amarillo
• 1 tsp Salt

Steps

1. Rinse the quinoa under cold water for a full minute — skipping this leaves a bitter coating. Simmer in salted water 15 minutes until the tails unfurl; cool.
2. Whisk lime juice, olive oil, minced ají amarillo, and salt into a bright dressing.
3. Toss the cooled quinoa with choclo kernels, halved tomatoes, diced red onion, and the dressing; rest 10 minutes.
4. Fold in the diced avocado and cilantro at the last moment so the avocado stays green and distinct.
5. Serve chilled. Hearty enough for lunch, bright enough for a starter.

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