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Peruvian Potato and Quinoa Salad with Aji Amarillo Vinaigrette
A vibrant and healthy salad featuring the flavors of Peru. Diced Peruvian potatoes, fluffy quinoa, black beans, corn, and red bell pepper are tossed in a zesty aji amarillo vinaigrette for a burst of flavor.
Prep Time
20 minutes
Total Time
45 minutes
Calories
525
Level
Easy
Yields
4 servings
Cost
£2.06
Ingredients
Servings
4
1.5lbsPeruvian Potatoes (yellow or red)(Diced into 1/2 inch pieces)
£1.80
1cupQuinoa(Rinsed)
£1.20
2cupsVegetable Broth(Or water)
£0.60
1canBlack Beans(15 oz, rinsed and drained)
£0.75
1cupCorn(Frozen or fresh)
£0.50
1Red Bell Pepper(Diced)
£0.80
0.3cupFresh Cilantro(Chopped)
£0.40
2tablespoonsAji Amarillo Paste(Can be found in Latin American markets or online)
£1.50
3tablespoonsLime Juice(Freshly squeezed)
£0.30
3tablespoonsOlive Oil(Extra virgin)
£0.25
2clovesGarlic(Minced)
£0.10
1teaspoonHoney(Optional, for a touch of sweetness)
£0.05
0.5teaspoonSalt(Or to taste)
0.3teaspoonBlack Pepper(Or to taste)
Total Cost
£8.25
£2.06 per serving
The Method
- 1
Cook the quinoa: In a medium pot, combine rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork and set aside to cool.
- 2
Cook the potatoes: While the quinoa is cooking, boil the diced potatoes in salted water until tender, about 12-15 minutes. Drain and set aside to cool.
- 3
Prepare the Aji Amarillo Vinaigrette: In a small bowl, whisk together aji amarillo paste, lime juice, olive oil, minced garlic, honey (if using), salt, and pepper until well combined. Taste and adjust seasonings as needed.
- 4
Assemble the salad: In a large bowl, combine the cooked quinoa, potatoes, black beans, corn, and red bell pepper.
- 5
Dress the salad: Pour the aji amarillo vinaigrette over the salad and toss gently to coat.
- 6
Garnish and serve: Garnish with fresh chopped cilantro. Serve immediately or chill for later. The flavors meld together nicely as it sits.
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My Notes
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Nutrition Information
Nutrition per serving (450g)
525 kcal / 2197 kJ
Carbs
72g
28% of RDA
Fat
20g
29% of RDA
Protein
18g
36% of RDA
Detailed Breakdown
Fibre
12 g
40% of RDA
Sugar
9 g
10% of RDA
Sodium
620 mg
27% of RDA
Saturated Fat
3 g
15% of RDA
Chef's Tips
For a spicier kick, add a pinch of cayenne pepper to the vinaigrette.
Feel free to add other vegetables like avocado or chopped tomatoes to the salad.
The aji amarillo vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
To make this a heartier meal, consider adding grilled chicken, shrimp, or tofu.
Cooking Equipment
Pot
Large Bowl
Whisk
Wine Pairings
No wine pairing suggestions available for this recipe.
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