📝 About This Recipe
Hailing from the high altitudes of the Peruvian Andes, this vibrant salad is a modern take on the traditional 'Solterito'—a refreshing, protein-packed dish that celebrates the 'Mother Grain.' This recipe balances the earthy nuttiness of tri-color quinoa with the salty punch of queso fresco and the creamy richness of ripe avocados. It is a colorful masterpiece that brings the bold, bright flavors of Peru directly to your table while providing a complete plant-based protein profile.
🥗 Ingredients
The Grains
- 1.5 cups Tri-color Quinoa (thoroughly rinsed to remove saponins)
- 3 cups Vegetable Broth (low-sodium preferred)
- 1/2 teaspoon Fine Sea Salt
Fresh Vegetables and Protein
- 1 cup Choclo or Sweet Corn (steamed kernels; use Peruvian large-kernel corn if available)
- 1/2 cup Red Onion (very finely diced and soaked in cold water for 10 minutes)
- 1 cup Cherry Tomatoes (halved)
- 1 medium Cucumber (seeded and diced)
- 1/2 cup Queso Fresco (cubed or crumbled)
- 1/4 cup Botija Olives (pitted and sliced; or Kalamata as a substitute)
- 1 large Hass Avocado (diced just before serving)
Aji Amarillo Vinaigrette
- 1/4 cup Extra Virgin Olive Oil
- 3 tablespoons Fresh Lime Juice (about 2 limes)
- 1-2 tablespoons Aji Amarillo Paste (adjust based on heat preference)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 teaspoon Dried Oregano (crushed between palms)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Rinse the quinoa under cold running water in a fine-mesh strainer for at least 2 minutes. This is crucial to remove the naturally occurring bitter coating called saponin.
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2
In a medium saucepan, combine the rinsed quinoa, vegetable broth, and salt. Bring the mixture to a vigorous boil over medium-high heat.
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3
Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15 minutes. You will know it is done when the liquid is absorbed and the quinoa looks translucent with a visible 'tail'.
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4
Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the steam to finish the cooking process perfectly.
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5
Fluff the quinoa gently with a fork and spread it out on a large baking sheet to cool to room temperature. This prevents the grains from clumping.
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6
While the quinoa cools, prepare the red onion. After dicing, soak the pieces in a bowl of ice water for 10 minutes to remove the harsh 'bite,' then drain and pat dry.
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7
In a small glass jar or bowl, whisk together the olive oil, lime juice, aji amarillo paste, chopped cilantro, oregano, and black pepper until emulsified.
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8
In a large mixing bowl, combine the cooled quinoa, corn kernels, drained red onions, halved cherry tomatoes, and diced cucumber.
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9
Pour the vinaigrette over the salad components and toss gently with a large spoon until every grain of quinoa is coated and glistening.
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10
Fold in the cubed queso fresco and sliced Botija olives. Be gentle here to keep the cheese cubes intact.
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11
Taste and adjust seasoning with more lime juice or salt if necessary. The flavors develop beautifully if left to sit for 15 minutes.
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12
Just before serving, gently fold in the diced avocado to ensure it stays vibrant green and holds its shape.
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13
Transfer to a beautiful serving platter and garnish with a few extra sprigs of cilantro for a professional finish.
💡 Chef's Tips
Always toast the dry quinoa in the pot for 2 minutes before adding liquid to enhance its nutty flavor profile. If you cannot find Aji Amarillo paste, a mix of habanero and yellow bell pepper can mimic the heat and color. For the best texture, ensure the quinoa is completely cooled before mixing with the fresh vegetables to avoid wilting them. To make this dish vegan, simply swap the queso fresco for diced firm tofu seasoned with a little nutritional yeast and salt. Store leftovers in an airtight container for up to 2 days, but note that the avocado may brown slightly.
🍽️ Serving Suggestions
Serve alongside grilled 'Anticuchos' (Peruvian skewers) for a traditional feast. Pair with a chilled glass of Chicha Morada (Peruvian purple corn drink) or a crisp Sauvignon Blanc. Enjoy as a light main course served over a bed of butter lettuce leaves. Top with a soft-boiled egg for extra creaminess and an added protein boost. Accompany with a side of roasted sweet potatoes to complement the acidity of the lime dressing.