Tabule AndinoTabule Andino

Edited by Tara Fitzpatrick

YIELD: 12

Quinoa Avocado Salad:

4 cups red quinoa, cooked and chilled
4 cups white quinoa, cooked and chilled
2 large fresh avocados, peeled, seeded,
diced ¼"
2 Roma tomatoes, seeded, diced ¼"
¼ cup fresh parsley, fresh, chopped
½ cup olive oil
¾ cup key lime juice
¼ tsp. salt

Topping Salad:

1 hot house cucumber, peeled, seeded, sliced
2 Roma tomatoes, seeded, diced
¾ cup Cotija cheese, diced
3 Tbsps. aji Amarillo (a hot/sweet chili pepper), seeded and diced
8 black olives, sliced
4 oz. red onion, sliced

3 Tbsps. cilantro, fresh, chiffonade
½ cup olive oil
¼ cup key lime juice
¼ tsp. salt
Quinoa Avocado Salad (recipe above)
Topping Salad (recipe above)
3 fresh avocados for garnish
Basil oil as needed for garnish

1. For Quinoa Salad: Mix together all ingredients.

2. For Topping Salad: In a bowl, gently stir all ingredients.

3. Per order: Place about ⅝ cup into 3" × 2" ring mold on platter and press down lightly. Remove the ring mold.

4. Top with 1/3 cup of the Topping Salad.

5. Garnish with 1/4 of avocado. Drizzle with basil oil for garnish.

Photo: California Avocado Commission/Recipe: Andina