Quinoa salad with aji amarillo dressing | Heart and Stroke Foundation

Ingredients

• 1 cup (250 mL) quinoa
• 2 cups (500 mL) sodium-reduced vegetable broth
• 1/4 cup (50 mL) canola oil
• 1 tbsp (15 mL) aji amarillo (or mild chili) paste
• 1 cup (250 mL) whole cilantro leaves
• 1/4 cup (50 mL) lime juice
• 1 cup (250 mL) peas, fresh or frozen
• 1 can (14 oz/398 mL) cannellini beans, drained and rinsed
• 1/2 cup (125 mL) celery, chopped
• 1/2 cup (125 mL) red onion, diced