• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Peruvian Golden Herbed Quinoa Salad

    A dressing of fresh herbs and Peruvian aji amarillo paste adds bright color and a touch of heat to this flavorful quinoa salad.


    Ingredients
    4
    cups
    low-sodium chicken broth
    2
    cups
    Quinoa
    1/2
    cup
    chopped fresh chives
    1/2
    cup
    minced fresh cilantro
    1/4
    cup
    extra virgin olive oil
    2
    limes, zested and juiced
    1
    tablespoon
    ají amarillo paste
    1
    teaspoon
    dried oregano
    1
    clove
    garlic, finely grated
    1/2
    teaspoon
    cayenne pepper
    1/2
    cup
    finely grated queso fresco, feta, or cotija cheese
    *
    kosher salt and freshly ground black pepper
    Directions
    Prepare the quinoa. In a medium saucepan, combine the chicken broth and quinoa over medium-high heat. Bring to a boil then reduce heat to a simmer. Cover and cook until the liquid is absorbed, about 12 to 15 minutes.
    Remove from heat and let sit covered for 5 minutes, fluff with a fork and cool to room temperature.
    While the quinoa cooks, whisk together chive, cilantro, olive oil, lime juice and zest, aji amarillo, oregano, garlic and cayenne pepper.
    Add the dressing to the cooled quinoa and toss to coat. Stir in grated cheese. Season with kosher salt and pepper to taste.
    Serve at room temperature.

    The base number of servings for this recipe is 6
    OK

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