Ensalada de Quinoa con Aguacate y Vegetales Asados

Quinoa — the sacred grain of the Inca — has been cultivated in the Andes for over 5,000 years. This modern-fusion salad pairs roasted Andean vegetables with creamy avocado and a lime-aji amarillo dressing, celebrating Peru's extraordinary plant biodiversity.

Serves: 4

Ingredients

• 200g (1 cup) white quinoa, rinsed
• 400ml (1.75 cups) water
• 300g (10 oz) sweet potato, cubed 2cm
• 200g (7 oz) red capsicum, diced
• 1 red onion, cut into wedges
• 2 tbsp (30ml) olive oil
• 2 ripe avocados, diced
• 100g (3.5 oz) cherry tomatoes, halved
• Large handful fresh coriander, chopped

Dressing:

• 3 tbsp (45ml) lime juice
• 2 tbsp (30ml) olive oil
• 1 tsp aji amarillo paste (or 1/2 tsp cayenne)
• 1 tsp honey
• Salt and black pepper to taste

Instructions

1. Preheat oven to 200°C (390°F). Toss sweet potato, capsicum, and onion with olive oil and salt; roast 25 minutes until caramelised, tossing once.
2. Meanwhile, combine quinoa and water in a saucepan; bring to a boil, reduce heat, cover, and cook 15 minutes. Fluff with a fork and cool.
3. Whisk together all dressing ingredients.
4. Combine cooled quinoa, roasted vegetables, cherry tomatoes, and half the coriander in a large bowl; toss with dressing.
5. Fold in avocado gently, top with remaining coriander, and serve at room temperature.

Cook's Notes: Aji amarillo paste is available at Latin American grocery stores and adds authentic Peruvian character. Make this salad up to 2 hours ahead but add avocado just before serving.