Peruvian Quinoa Salad with Aji Verde and Black Beans
Quinoa is mixed with black beans, sweetcorn and red pepper, then dressed with blended aji verde of coriander, jalapeño, lime and mayo.
- 150 g quinoa
- 400 g black beans
- 200 g sweetcorn
- 1 whole avocado
- 150 g red pepper
- 40 g fresh coriander
- 1 whole jalapeño chilli
- 2 whole lime
- 60 g mayonnaise
- 1 whole garlic clove
- 20 ml olive oil
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Rinse quinoa and cook in salted water for 15 minutes until tender. Drain and cool.
- Step 2
Drain and rinse black beans. Dice red pepper and avocado.
- Step 3
If using fresh sweetcorn, blanch kernels for 3 minutes. If frozen, thaw completely.
- Step 4
For aji verde, blend coriander, jalapeño, garlic, mayonnaise, lime juice, and olive oil until smooth.
- Step 5
Season aji verde with salt and thin with water if needed.
- Step 6
Combine cooled quinoa with black beans, sweetcorn, and red pepper in a large bowl.
- Step 7
Add half the aji verde and toss gently to combine.
- Step 8
Fold in diced avocado just before serving to prevent browning.
- Step 9
Divide between bowls and drizzle with remaining aji verde.
- Step 10
Serve immediately with lime wedges.
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