Quinoa Salad with Aji Amarillo Dressing
- 1 cup quinoa 250 mL
- 2 cups vegetable broth 500 mL
- 1/4 cup canola oil 60 mL
- 1 Tbsp aji amarillo (or mild chili) paste 15 mL
- 1 cup whole cilantro leaves 250 mL
- 1/4 cup lime juice 60 mL
- 1 tsp salt 5 mL
- 1 cup peas, fresh or frozen 250 mL
- 1 can (15 oz/426 mL) cannellini beans, drained and rinsed
- 1/2 cup celery, chopped 125 mL
- 1/2 cup red onion, diced 125 mL
- 1. Rinse quinoa well under cool water in fine sieve or several changes of water. Drain well. 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.
- 2. For dressing: To food processor, add all ingredients and blend until smooth.
- 3. 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.
- 4. In large mixing bowl, combine cooled quinoa, peas, beans, celery, red onion and dressing. Mix until dressing is distributed evenly and serve. May be prepared one day ahead.
5 cups (1.25 L)
1/2 cup (125 mL)
|Total Fat||7 g|
|Saturated Fat||0.5 g|
Aji Amarillo Paste
Use this versatile pepper paste in salad dressings, with sautéed vegetables or to season grilled fish. Canola oil’s neutral taste helps maintain the peppers’ smoldering heat.
Green Bean Saltado
A twist on the Peruvian classic lomo saltado, this recipe showcases green beans, which are popular during the holidays. Green beans have high levels of carotenoids and canola oil helps keep the dish’s saturated fat content to a minimum compared to typical holiday sides.