From: Andina Restaurant, Portland. Yield: 12 servings.
3 fresh California avocados for garnish
as needed for garnish, basil oil
Quinoa Avocado Salad (12 servings, ⅝ cups each):
4 cups red quinoa, cooked and chilled
4 cups white quinoa, cooked and chilled
2 large fresh California avocados, peeled, seeded, diced ¼" (a large avocado weighs about 8 oz. as purchased)
2 Roma tomatoes, seeded, diced ⅛"
¼ cup fresh parsley, chopped
½ cup fresh cilantro, chopped
½ cup olive oil
¾ cup Key lime juice
¼ tsp. salt
Topping Salad (12 servings, ⅓ cup each):
1 hot house cucumber, peeled, seeded, sliced
2 Roma tomatoes, seeded, diced
¾ cup cotija cheese, diced
3 Tbsp. aji amarillo, seeded and diced (a hot and sweet chile pepper)
8 black olives, sliced
4 oz. red onion, sliced
3 Tbsp. cilantro, fresh, chiffonade
½ cup olive oil
¼ cup Key lime juice
¼ tsp. salt
For quinoa avocado salad: Mix together all ingredients. Place on platter and remove ring mold.
For topping salad: In a bowl, gently stir together all ingredients.
Per order: Place about ⅝ cups quinoa salad into 3" wide × 2" high ring mold and press down lightly. Top the quinoa salad with ⅓ cup of the topping salad. Garnish with ¼ large fresh California avocado. For garnish, drizzle plate with basil oil.