Spicy Peruvian Grain Salad
Nutritious ingredients create a colorful and flavourful base for a jalapeño-lime infused Hellmann’s® Classics Italian.
Appetizer/Shareable
Salads
Main Course
Gluten free
Ingredients per serving
Prepare the Potatoes, Corn and Peppers
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Corn, whole precooked 1.0 each
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Olive oil, as needed
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Jalapeno, Charred and Minced 3.0 ml
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Charred Cherry Peppers 55.0 ml
Prepare the Salad
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Purple Potatoes, Quartered 115.0 ml
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Quinoa, prepared 125.0 ml
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Crumbled Cojita 30.0 ml
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Avocado, slice 6.0 slices
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Red onion, minced 30.0 ml
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Lime, juiced 1.0 each
Preparation
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Prepare the Potatoes, Corn and Peppers
- Brush the corn with oil and place on a heated grill pan over high heat. Allow it to char slightly, then remove and allow to cool. Cut the kernels off the cob.
- Laythe charred jalapeno peppers and cherry peppers on the grill until fragrant and beginning to blacken slightly.
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Prepare the Salad
- Combine all ingredients and toss gently to combine. Serve.
