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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.06/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

British

Dietary:

Gluten-Free

Mood:

Healthy

Ingredients

Servings

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

Instructions

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

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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