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.