Ensalada De Quinoa Andina Recipe

Rinse and cook quinoa

Place 1 cup tri-color quinoa in a fine-mesh sieve and rinse under cold running water, rubbing between your fingers, until the water runs clear (removes saponins). Drain well.

In a small saucepan combine the rinsed quinoa, 2 cups water, 1/2 tsp kosher salt and 1 tsp olive oil. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed and quinoa is tender.

Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and spread on a shallow tray or plate to cool quickly to room temperature (prevents wilting the greens). Chill briefly in the fridge if you prefer the salad cold (10–15 minutes).

Quick-pickle red onion

Thinly slice 1/2 red onion. In a small bowl combine 2 tablespoons white vinegar, 2 tablespoons water, 1/2 tsp sugar and 1/4 tsp salt. Add sliced onion and let sit 10–15 minutes at room temperature (or refrigerate up to 1 hour). Drain before using.

Prepare other veg: halve 1 cup cherry tomatoes, drain 1 cup choclo (if from can) or lightly blanch fresh/frozen kernels 1 minute in boiling water then shock in ice water and drain. Peel, pit and slice avocado into wedges just before assembling to avoid browning — toss avocado gently with a squeeze of lime if desired.

Place 4 cups mixed salad greens in a large bowl or platter as the salad base.

Make the passion fruit cilantro dressing

In a medium bowl whisk together 3 tbsp passion fruit pulp, 2 tbsp fresh lime juice, 1 tsp honey (or agave), 1/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Slowly drizzle in 3 tbsp extra-virgin olive oil while whisking to emulsify. Stir in 1/4 cup chopped cilantro. Taste and adjust seasoning — add a bit more honey if too tart or more lime if you want brighter acidity.

To the bowl of greens add the cooled quinoa (about 2 cups cooked), 1 cup choclo, halved cherry tomatoes and drained pickled onion. Gently toss to combine, using tongs or two large spoons so the greens remain intact.

Drizzle about two-thirds of the dressing over the salad and toss lightly to coat. Arrange avocado slices on top and drizzle remaining dressing over the avocado.

Finish with the garnish: sprinkle 2 tbsp toasted cancha or pepitas, scatter 1/4 cup fresh cilantro leaves and serve with lime wedges on the side. Adjust salt and pepper to taste.

Serve immediately while avocado is fresh. Leftover dressing keeps 2–3 days refrigerated; quinoa salad (without avocado) keeps 2 days chilled.