Peruvian Tri-Color Quinoa Salad Recipe

Name: Peruvian Tri-Color Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tri-color quinoa (also works with plain quinoa); 4-5 cups water; 2 chicken bouillion cubes/OR 3 TBSP powdered chicken broth; 2 TBSP FRESH minced garlic; 1 tsp Adobo seasoning (if u like); 1/2 purple onion, chopped small; 2 cups small seedless red grapes; 2 ripe avocados, peeled and chopped; 2 TBSP olive oil; 4 TBSP fresh lime/lemon juice; Salt and pepper to taste

Servings: persons

1 lb tri-color quinoa (also works with plain quinoa)
4-5 cups water
2 chicken bouillion cubes/OR 3 TBSP powdered chicken broth
2 TBSP FRESH minced garlic
1 tsp Adobo seasoning (if u like)
1/2 purple onion, chopped small
2 cups small seedless red grapes
2 ripe avocados, peeled and chopped
2 TBSP olive oil
4 TBSP fresh lime/lemon juice
Salt and pepper to taste

1
Put the water on the boil in a large soup pot and add the chicken bouillon, salt to taste, and fresh garlic (garlic powder will do if you don't have fresh garlic). Put the lid on and bring to a boil on HIgh, then pour in the quinoa, stir well. Make sure the pot lid is fastened securely because you want it to work something like a rice steamer. Bring the heat down to a Medium simmer; keep covered! Cook quinoa for 30 minutes, stirring occasionally so it doesn't stick.
2
Reserve a few grapes and 2 slices of avocado for ganish. Add the chopped purple onion, chopped avocado, and red grapes to a large mixing bowl and toss well--I have also added chopped fresh cilantro to the mix for an even fresher taste! When the quinoa is done, drain it in a strainer then pour the hot quinoa over the ingredients and toss gently to mix.
3
Pour the olive oil and lemon/lime juice (either works well) over the mix and toss gently. Garnish with fresh red grapes and two slices of avocado. This salad can be served warm or cold and it's delicious either way. NOTE: If you cannot find seedless red grapes, cut the larger round seeded grapes in half and pick out the seeds before using.

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb tri-color quinoa (also works with plain quinoa), 4-5 cups water, 2 chicken bouillion cubes/OR 3 TBSP powdered chicken broth, 2 TBSP FRESH minced garlic, and more.

Yes, Peruvian Tri-Color Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Peruvian Tri-Color Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions