Steamed Quinoa with Andean Potatoes and Aji Verde Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free, vegetarian) ready in about 35 minutes blends quinoa, water, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Steamed Quinoa with Andean Potatoes and Aji Verde Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Steamed Quinoa with Andean Potatoes and Aji Verde Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Steamed Quinoa with Andean Potatoes and Aji Verde Sauce?

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 Steamed Quinoa with Andean Potatoes and Aji Verde Sauce 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 Steamed Quinoa with Andean Potatoes and Aji Verde Sauce gluten free?

Yes — this recipe is tagged gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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