Quinoa, purple potatoes and avocado tossed in a light lime vinaigrette for a hearty, colorful salad. This recipe features our new Global Blends Peruvian Seasoning.
Place lime juice, Dijon mustard, garlic, honey, Peruvian seasoning and black pepper in the pitcher of a blender. Blend until smooth, then slowly drizzle in oil until emulsified. Cover and refrigerate until needed.
Prep
Place potato slices in salted water. Bring to a boil and cook until potatoes are just tender. Drain from water and shock in an ice bath. Remove once cooled.
In a bowl toss together cooked quinoa, potatoes and red onions. Drizzle with half of vinaigrette and toss until ingredients are well coated. Cover and refrigerate until service.
Service
For each serving, portion 1 1/2 cups of dressed quinoa salad into a bowl. Add 1/2 cup diced avocado and 1/4 cup lima beans. Drizzle with 2 tablespoons of reserved vinaigrette and toss until well mixed. Serve chilled, garnish as desired.
