Spicy Peruvian Grain Salad
Nutritious ingredients create a colorful and flavourful base for a jalapeño-lime infused Hellmann’s® Classics Italian.
Ingredients
Prepare the Potatoes, Corn and Peppers
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Purple potatoes, quartered, cooked 1 lb
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Corn on the cob, husk and silk removed 1 piece
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Olive oil, as needed
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Jalapeño, charred and minced 0.25 cup
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Cherry peppers, charred and diced 0.5 cup
Prepare the Salad
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Quinoa, prepared 1.5 cups
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Red onion, finely sliced 0.5 cup
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Cotija, crumbled 0.5 cup
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Avocado, cubed 1 each
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Lime, juiced 1 each
Preparation
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Prepare the Potatoes, Corn and Peppers
- Cut potatoes into quarters.
- 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.
- Char the 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.