Quinoa avocado salad
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5 from 1 vote

Peruvian avocado and quinoa salad

Course: Starter
Cuisine: Peruvian


  • 55 g raw quinoa
  • 1 tbsp olive oil
  • 120 g sweetcorn
  • 65 g cherry tomatoes chopped
  • Juice and grated zest of 1 fresh lime
  • 1 leaves small bunch coriander roughly chopped
  • 1 & 1/2 medium onions finely sliced
  • 1/2 medium-large red chilli chopped finely. Remember to remove the seeds to reduce hotness.
  • 1 ripe avocado
  • 25 g nuts: brazils almonds, hazelnuts, pecans and walnuts


  • Boil a small pan full of water. Rinse the raw quinoa and add to the boiling water. Stir regularly and simmer on low heat for about 10 mins.
  • Meanwhile, put the sweetcorn into a dry frying pan (no oil) and place on a medium to high heat. Cook for 5 minutes and turn occasionally until the sweetcorn is toasted.
  • Wash the cooked quinoa using a sieve in cold water, then mash with a ladle or serving spoon, removing the moisture.
  • Put the quinoa in a large bowl and mix with olive oil, coriander, sweetcorn, tomatoes, onions, lime zest and red chilli pepper. Season with pepper.
  • Remove the avocado's flesh with a large spoon and cut into thin slices. Toss with the fresh lime juice. Add the avocado and nuts to the salad and mix gently together before serving.