Quinoa salad with aji amarillo dressing | Heart and Stroke Foundation

Name: Quinoa salad with aji amarillo dressing | Heart and Stroke Foundation
Total time: 25 min
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

www.heartandstroke.ca

Quinoa is a staple in Peru. Aji amarillo is a mild chili paste that adds a burst of flavour to this zesty salad along with lime juice and cilantro.

Keywords

aji amarillo
chili paste
quinoa
Peruvian recipe

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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

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Quinoa salad with aji amarillo dressing | Heart and Stroke Foundation

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