RECIPES

Tabule Andino

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Ingredients

Serves: 12
  Quinoa California Avocado Salad (recipe follows)
  Topping Salad (recipe follows)
  Fresh California Avocados for garnish
  As needed  Basil oil as needed for garnish
    Quinoa California Avocado Salad (Yield: 12 servings of 5/8 Cups each)
cups  red quinoa, cooked and chilled
cups  white quinoa, cooked and chilled
  large Fresh California Avocados, peeled, seeded, diced 1/4"*
  roma tomatoes, seeded, diced 1/8"
1/4  cup  parsley, fresh, chopped
1/2  cup  cilantro, fresh, chopped
1/2  cup  olive oil
3/4  cup  key lime juice
1/4  tsp.  salt
    Topping Salad (Yield: 12 servings of 1/3 Cups each)
  hot house cucumber, peeled, seeded, sliced
  roma tomatoes, seeded, diced
3/4  cup  cotija cheese, diced
Tbsp.  aji amarillo, seeded and diced (a hot and sweet chile pepper)
  black olives, sliced
oz.  red onion, sliced
Tbsp.  cilantro, fresh, chiffonade
1/2  cup  olive oil
1/4  cup  key lime juice
1/4  tsp.  salt

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

Quinoa California Avocado Salad Preparation

  1. Yield 7 1/2 cups.
  2. Mix together all ingredients.
  3. Place on platter and remove the ring mold.

Topping Salad Preparation

  1. Yield 4 cups.
  2. In a bowl, gently stir together all ingredients.

Per order

  1. Place about 5/8 cups into 3” wide X 2” high ring mold and press down lightly.
  2. Top the Quinoa California Avocado Salad with 1/3 cups of the Topping Salad.
  3. Garnish with 1/4 each large Fresh California Avocado.
  4. As garnish drizzle the plate with basil oil.

* A large avocado weights about 8 oz. as purchased

 

Andina in Portland

Recipe courtesy of Andina in Portland, OR

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