Quinoa, Butter Bean & Avocado Salad - Featured Recipe - CookingDistrict.com
Featured Recipes

Quinoa, Butter Bean & Avocado Salad

Quinoa and Avocados are some of Peru’s great super foods and are also an extremely versatile ingredient! This refreshing salad is perfect for a hot summer day.
Categories: Healthy, Peruvian, Salads, Vegan, Vegetables, Vegetarian
Step 1
1/2 cup • Dried Butter Beans, soaked overnight in plenty of water, drained, and rinsed
1 cup • Quinoa
1 • Peruvian Avocado, ripe, sliced very thinly on the diagonal
1 1/2 cup • Cilantro leaves • finely chopped
1 • Aji Limo Chile, • seeded and finely chopped
1/2 • Red onion • finely diced
1 • large tomato • seeded and finely diced
• Salt
• Freshly ground pepper
To cook the beans, place them in a small saucepan, add water to cover generously, and bring to a boil. Do not season at this stage or the beans will toughen. Spoon off any scum or foam that collects on the surface of the water, lower the heat, and simmer the beans until they are cooked through. This should take 30 to 45 minutes but could take longer, depending on how

fresh the dried beans are. Keep an eye on the beans, as you may need to add water. Drain the beans and reserve.

Wash the quinoa in cold water until the water starts to run clear. Put in a saucepan, cover with cold water, add a pinch of salt, and set over medium heat. Bring to a boil and simmer for 15 to 20 minutes, until the quinoa is well cooked and the grain has started to unfurl. Drain, cool, and set aside.
Step 2
10 • Goldenberries • husks removed
1 tbsp • Granulated sugar
To make the coulis, put the goldenberries (or tomatillos) and sugar in a saucepan and add water to come halfway up the sides of the contents. Cook slowly over low heat until the water has

reduced by two-thirds and the berries are soft. Remove from the heat and leave to cool.

Transfer to a food processor or blender and blitz until smooth.
Step 3
• Juice of 2 limes
1 • Aji Limo Chile • seeded and finely chopped
1 tbsp • Extra-virgin olive oil
For the dressing, put the ingredients in a bowl and mix well.
Step 4
To assemble each salad, put a deep 4-inch / 10-cm round mold on a plate (or use a large cookie

cutter). Arrange a quarter of the avocado in the bottom of the mold and, using mold with the

quinoa and butter bean mix and press down well again. Remove the mold.

Pour a tablespoon of the coulis around the salad. Finally, mix together the onion and tomato and place a tablespoon of this on top. Add more dressing if you feel it’s needed.


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