Kickin' Quinoa Salad with Aji Amarillo Dressing
Prep time
Cook time
Total time
This dish may be prepared one day ahead, allowing the flavors time to meld - perfect for guest prep or for lunch boxes!
Serves: 10 servings
  • ¼ cup non-GMO canola oil (a neutral-tasting oil)
  • 1 tablespoon aji amarillo paste
  • 1 cup whole cilantro leaves
  • ¼ cup lime juice
  • 1 teaspoon salt
  • 1 cup peas (fresh or frozen)
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • ½ cup celery, chopped
  • ½ cup red onion, diced
  1. For the quinoa, rinse the quinoa well under cool water in fine sieve for several changes of water. Drain well.
  2. In a large pot, boil the vegetable broth and quinoa over medium heat. Reduce to simmer, cover, and cook until the quinoa is tender but still firm to bite, about 15 minutes. It’s done when germ separates, making it look like a curly. Drain well and return quinoa to pot off the heat. Cover with tea towel and replace lid, allowing it to steam and fluff as it cools.
  3. For the dressing, add all ingredients to food processor and blend until smooth.
  4. For the salad, if using fresh peas, bring a medium-size pot of water to a boil over high heat. Add the peas and cook about 5 minutes. Strain and rinse with cold water to cool. If using frozen, skip this step.
  5. In a large mixing bowl, combine the cooled quinoa, peas, beans, celery, red onion and dressing. Stir until dressing is distributed evenly and serve.
Recipe by Go Dairy Free at