Quinoa Salad with Aji Amarillo Dressing
Ingredients
- 1 cup quinoa 250 mL
- 2 cups vegetable broth 500 mL
- Dressing
- 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
- Salad
- 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
Instructions
- 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.
Yield
5 cups (1.25 L)
serving size
1/2 cup (125 mL)
nutritional analysis
Per Serving
| Calories | 170 |
| Total Fat | 7 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Carbohydrates | 21 g |
| Fiber | 4 g |
| Sugars | 3 g |
| Protein | 6 g |
| Sodium | 230 mg |
| Potassium | 136 mg |
