Steamed Quinoa with Andean Potatoes and Aji Verde Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A vibrant Bolivian-inspired dish featuring fluffy steamed quinoa paired with tender Andean potatoes, dressed in a tangy and spicy Aji Verde sauce. This Latin American-inspired vegetarian recipe (gluten free), ready in about 35 minutes, pairs quinoa, water, Andean potatoes (or Yukon gold) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 quinoa
• 2 cups water
• 4 medium, peeled and diced into 1-inch cubes Andean potatoes (or Yukon gold)
• 2 tbsp olive oil
• 1/2 cup packed fresh cilantro leaves
• 1 small jalapeño pepper, seeded and chopped
• 2 garlic cloves
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 1 tsp salt
• 1/2 tsp black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Rinse 1 cup quinoa under cold water until water runs clear. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
2. Step 2: While quinoa cooks, place 4 diced medium Andean potatoes into a pot of salted boiling water and cook for 10-12 minutes until tender but not falling apart. Drain and set aside.
3. Step 3: To prepare the Aji Verde sauce, combine 1/2 cup fresh cilantro leaves, 1 small seeded and chopped jalapeño, 2 garlic cloves, 2 tbsp lime juice, 1/4 cup mayonnaise, 1 tsp salt, and 1/2 tsp black pepper in a blender. Blend until smooth and creamy.
4. Step 4: In a large bowl, gently toss the cooked quinoa with the boiled potatoes and 2 tbsp olive oil until evenly coated. Drizzle the Aji Verde sauce over the mixture and fold gently to combine.
5. Step 5: Serve warm or at room temperature, garnished with extra cilantro if desired.