Dinner Ideas Guide

Quinoa and Aji Amarillo Bowl

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American, Peruvian
lunch

A vibrant and flavorful quinoa bowl topped with spicy Aji Amarillo sauce, fresh vegetables, and creamy avocado. Perfect for a quick and nutritious lunch!

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Ingredients

1 cup quinoa
2 medium potatoes, diced
1 tablespoon Aji Amarillo paste
1 cup corn (fresh or canned)
1 cup lima beans (fresh or canned)
1 lime, juiced
1 avocado, sliced
1 tomato, diced
Salt and pepper to taste

Instructions

Rinse the quinoa under cold water. In a medium pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is cooked and fluffy.
While the quinoa cooks, boil the diced potatoes in a separate pot until tender, about 10 minutes. Drain and set aside.
In a pan over medium heat, add the corn and lima beans, cooking until heated through, about 5 minutes. Stir in the Aji Amarillo paste and cook for an additional 2 minutes. Season with salt and pepper.
Once the quinoa is done, fluff it with a fork and add the lime juice. Mix well.
To assemble, place a scoop of quinoa in a bowl, add the potatoes, corn and lima bean mixture, diced tomatoes, and avocado slices on top.
Drizzle with extra lime juice if desired and serve immediately.

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