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Peruvian-Inspired Quinoa and Grilled Pineapple Salad with Aji Amarillo Dressing
Discover a vibrant Peruvian quinoa salad with grilled pineapple and aji amarillo dressing. Perfect for a fresh, colorful meal! Try it today.
Growing up in a multicultural neighborhood, I was lucky to experience an array of global flavors that have inspired my cooking journey. One of my favorite culinary adventures led me to the vibrant and colorful cuisine of Peru. This Peruvian-inspired quinoa salad with grilled pineapple and aji amarillo dressing is a tribute to those vibrant memories. It's a refreshing blend of textures and flavors that come together in a big, beautiful bowl, making it an ideal centerpiece for any gathering.
This recipe is a fusion of ancient grains and tropical sweetness, balanced with a hint of spice from the aji amarillo, a staple in Peruvian cooking. The quinoa adds a nutty base, while the grilled pineapple brings a caramelized burst of sweetness that complements the tangy dressing perfectly. It's a salad that's not just a side dish but a full meal, rich in protein and packed with nutrients. Whether you're familiar with Peruvian cuisine or trying it for the first time, this salad is sure to captivate your taste buds.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Mexican
Discover a vibrant Peruvian quinoa salad with grilled pineapple and aji amarillo dressing. Perfect for a fresh, colorful meal! Try it today.
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • pineapple slices: 4 (fresh, about 1/2 inch thick)
- • baby spinach: 2 cups
- • red bell pepper: 1, diced
- • red onion: 1/4 cup, thinly sliced
- • canned black beans: 1 cup, drained and rinsed
- • avocado: 1, diced
- • fresh cilantro: 1/4 cup, chopped
- • aji amarillo paste: 1 tablespoon
- • lime juice: 2 tablespoons
- • olive oil: 3 tablespoons
- • honey: 1 tablespoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
- 2 While the quinoa is cooking, heat a grill pan over medium-high heat. Grill the pineapple slices for 2-3 minutes on each side until you see grill marks and the pineapple is slightly caramelized. Remove from heat and let cool, then cut into bite-sized pieces.
- 3 In a large bowl, combine the cooled quinoa, baby spinach, diced red bell pepper, red onion, black beans, avocado, and chopped cilantro. Toss gently to combine, ensuring the avocado remains intact.
- 4 In a small bowl, whisk together the aji amarillo paste, lime juice, olive oil, honey, salt, and black pepper to create the dressing. Adjust the seasoning to taste if necessary.
- 5 Pour the dressing over the salad ingredients. Toss gently to coat all the components evenly. Finally, add the grilled pineapple pieces and give the salad a final toss. Serve immediately or chill for 15 minutes to allow the flavors to meld.
Serving Suggestions
- • This vibrant salad is a showstopper on its own, but can be beautifully complemented with a side of warm corn tortillas or a crusty whole-grain baguette. For a truly Peruvian experience, consider pairing it with a refreshing glass of chicha morada, a sweet Peruvian purple corn drink. The salad can be served as a main dish for lunch or a light dinner and makes for an enticing addition to a picnic or potluck. If you're feeling adventurous, try garnishing with crispy plantain chips for an extra layer of texture and flavor.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even more delicious the next day. To maintain the freshness of the avocado, consider adding it just before serving if you plan to store the salad. When reheating, let the salad come to room temperature naturally rather than microwaving to preserve the textures and flavors. If you wish to freeze the salad, do so without the avocado, as it doesn't freeze well. Simply add fresh avocado when ready to serve.
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