Bolivian Quinoa Salad

Bolivian Quinoa Salad

Quinoa is a grain dating back to the pre-Columbian cultures in Latin America. With its protein, dietary fiber, polyunsaturated fats, and minerals, quinoa remains an important source of nutrients for the Quechua and Aymara peoples in the Andes region of South America. In their language, quinoa means ‘mother grain’. Aji panca is very mild chili pepper with a fruity-sweet flavor.
hands-on time 30 minutes
Course Main Course
Cuisine Bolivian
Servings 3


  • 2 cups quinoa
  • 1/2 lb cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1 large carrot
  • 3 green onions finely sliced
  • 2 large avocados diced
  • 1 tbsp chopped cilantro
  • 1 lettuce of your choice
  • 2-3 limes or lemons for juice
  • oil
  • salt

Quinoa Salad Culinary Spice Kit

  • Aji panca, cumin, oregano


  • 1 cup chopped nuts of your choice
  • 1 cup cooked garbanzo beans



  • Cook quinoa according to package instructions. It should turn out fluffy.


  • Cut the carrot lengthwise into ⅛-inch thin slices.
  • Then, slice them lengthwise into ⅛-inch thin strips.


  • In a large BOWL, mix 2 tbsp lime juice, Quinoa Salad spices, and 1 tbsp oil.
  • Add tomatoes, cucumber, onions, and cilantro. Mix well and season with salt to taste.
  • Add avocados and mix carefully.


  • Place large lettuce leaves on plates.
  • Add quinoa salad on top and garnish with carrots.
  • Optionally, add nuts or beans to taste.
  • Enjoy!


  • Substitute cilantro with flat parsley or chives.
  • Dry roast the nuts or garbanzo beans.
  • Add slices of fried steak or chicken, or of smoked salmon or trout.
  • Cut the lettuce into 1-inch strips.
  • Substitute quinoa with couscous.
  • If you are used to quinoa, try a non-white type.
Marceline Reid-Jaques
Marceline Reid-Jaques
Karen Jones
Karen Jones
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ann davis
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Jessica Brown
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