Peruvian salad of Quinoa, Avocado and Butter bean Recipe

A healthy combination of fresh flavors and textures, bound with a fresh citric dressing

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(5 votes) 4.6/5

Les ingrédients

Pour people
  • Quinoa : 200 g
  • Avocado(s) : 1 whole
  • Butter bean : 400 g
  • Fresh mint : 0.5 bunch
  • Fresh coriander : 0.25 bunch
  • Pea shoot(s) : 0.5 bunch
  • Red onion(s) : 0.5 whole
  • Red pepper(s) : 1 whole
  • Baby gem lettuce(s) : 1 whole
  • Corn(s) on the cob : 1 whole
  • For the vinaigrette
  • Lime(s) : 2 whole
  • Olive oil : 10 ml
  • Caster sugar : 50 g
  • Red chilli(s) : 1 whole
  • Cherry tomato(es) : 100 g
  • Smoked Maldon salt : 4 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Olive oil : 60 ml



    Rinse the quinoa.
    Bring a large pot of water on to the boil and season with either salt and pepper or vegetable stock.

    Add the washed and drained quinoa and turn down the heat so the quinoa is simmering, but not boiling.
    Simmer for approximately 14-15 minutes, you will see the quinoa has plumped up and become slightly translucent with a white ring around it.
    Drain well.


    Heat a chargrill pan.

    Drain and wash the butter beans.

    Pick the leaves from the mint.
    Roughly slice the mint and coriander.

    Peel and finely slice the onion.
    Quarter, deseed and slice the pepper into 5mm slices.

    Separate the leaves of the babygem and tear in half.

    Peel and destone the avocado, dice into 4cm pieces.

    If necessary peel or dehusk the corn, lightly oil an cook on the chargrill, turning evrery 2-3 minutes to obtain colour.
    Remove from the grill and carve the kernels from the cob.
    Place all the vegetables in a large mixing bowl.


    Place the sea salt and caster sugar in a mortar and pestle.

    Destalk and finely slice the chilli, add to the seasoning and grind to release the juices.
    Half the cherry tomatoes and place in the mortar and pestle and squash to release the juice.
    Zest and juice the limes, add to the mortar along with the olive oil and stir.

    Adjust the flavour if necessary with sweet, salt or sour to your taste, then fold the dressing through the vegetables, herbs and peashoots.

    Serve immediately.

Chef's tip

«Make sure that you wash tinned pulses thoroughly to remove the slimey brine!»

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