Tabule Andino

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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


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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