Yield: 4 people
2 cups quinoa
1/3 cup Olive Oil
1 medium red onion, chopped
2 garlic cloves, crushed
1/2 Avocado from Peru
½ tsp aji mirasol paste (found at Latin American markets or online)
½ cup green asparagus, cooked and cut into ½” pieces
½ cup roasted peppers, diced
½ cup sundried tomatoes, julienned
1/3 cup lime juice
½ tsp yellow mustard
1 tsp cumin seeds
1. Rinse the quinoa under cold water in a fine meshed strainer to remove any dirt or impurities.
2. In a medium-sized pot, heat the canola oil over medium heat, add the onion and cook until translucent, then add crushed garlic and annatto powder. Stir then add aji mirasol and cook for 1 minute.
3. Add the quinoa and hot water, mix all the ingredients together well and bring to a boil. Reduce the heat, leave uncovered and simmer until the water is absorbed and the quinoa looks fluffy. Place the quinoa in a bowl, season with salt and pepper and separate it by running a fork through it. Once the quinoa cools down, add vegetables.
4. In a separate bowl, combine lime juice, mustard, cumin seeds and olive oil and mix well. Pour the mixture over the quinoa and add chopped cilantro. Adjust seasoning if necessary and enjoy!
Cooking Tip: Always season quinoa after it is cooked because adding salt from the beginning will prevent it from cooking and becoming fluffy.