Peruvian-Style Quinoa Salad with Roasted Corn and Aji Verde Dressing
Nutty quinoa tossed with sweet roasted corn and crisp vegetables, dressed in a tangy, green chili aji verde sauce inspired by Peruvian flavors. This Peruvian-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs quinoa, water, fresh corn kernels into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, rinsed quinoa
- 2 cups water
- 1 1/2 cups (from about 3 ears) fresh corn kernels
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely chopped red onion
- 1/3 cup, chopped fresh cilantro
- 3 tbsp lime juice
- 1/4 cup olive oil
- 1 small, seeded and chopped fresh jalapeño
- 2 cloves garlic cloves
- 2 tbsp mayonnaise
- 1 tsp salt
- 1/2 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Spread 1 1/2 cups fresh corn kernels on a baking sheet and roast for 15 minutes, stirring halfway, until lightly charred and caramelized.
- Step 2: In a saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool.
- Step 3: Meanwhile, in a blender, combine 3 tbsp lime juice, 1/4 cup olive oil, 1 small seeded chopped jalapeño, 2 garlic cloves, 2 tbsp mayonnaise, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth to make the aji verde dressing.
- Step 4: In a large bowl, combine cooled quinoa, roasted corn, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1/3 cup chopped fresh cilantro.
- Step 5: Pour the aji verde dressing over the quinoa mixture and toss gently until everything is evenly coated. Chill for 20 minutes before serving as a refreshing side or light main dish.
Frequently asked questions
How long does Peruvian-Style Quinoa Salad with Roasted Corn and Aji Verde Dressing take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Peruvian-Style Quinoa Salad with Roasted Corn and Aji Verde Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep quinoa from drying out.
Can I substitute ingredients in Peruvian-Style Quinoa Salad with Roasted Corn and Aji Verde Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peruvian-Style Quinoa Salad with Roasted Corn and Aji Verde Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Peruvian-Style Quinoa Salad with Roasted Corn and Aji Verde Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
