Ingredients
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FOR THE TORTILLA CRISPS:
3 small corn tortillas, quartered
2 teaspoons vegetable oil
1/8 teaspoons Frontier Co-op Sea Salt
FOR THE AJI VERDE DRESSING:
2 small jalapeños, seeded
1 cup packed cilantro leaves
1 scallion, chopped
1 tablespoon aji amarillo sauce
1 tablespoon lime juice
1/3 cup full-fat plain Greek yogurt
3 ounces panela or cotija cheese
1/8 teaspoon Frontier Co-op Garlic Powder
1/8 teaspoon Frontier Co-op Ground Cumin
1/8 teaspoon Frontier Co-op Ground Cayenne
1/4 teaspoons Frontier Co-op Sea Salt
2 tablespoons extra-virgin olive oil
FOR THE SALAD:
4 cups cooked red quinoa, chilled
3/4 cup halved cherry tomatoes
1/2 cup sliced scallions
1 avocado, sliced
1/4 cup chopped almonds
Directions
1. Preheat oven to 375 degrees.
2. In a bowl, place tortilla quarters and toss with vegetable oil. Transfer to a baking sheet lined with parchment paper and sprinkle evenly with 1/8 teaspoon salt. Bake for 10 to 15 minutes, turning once, until crisp and golden.
3. In a food processor or blender, combine jalapeños, cilantro, chopped scallions, aji amarillo sauce, lime juice, yogurt, cheese, garlic powder, cumin, cayenne and remaining 1/4 teaspoon salt. Pulse until a paste forms. Slowly drizzle in the olive oil while continuing to pulse the processor until the mixture takes the form of a smooth dressing.
4. In a large mixing bowl, combine quinoa, tomatoes and sliced scallions. Toss until well combined.
5. Arrange the avocado slices on top, garnish with chopped almonds and drizzle with the aji dressing. Serve chilled or at room temperature.
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Frontier Co-op Frontier Co-op Cumin Seed, Ground, Organic 1.76 oz. SKU: 18477 -
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Frontier Co-op Frontier Co-op Cayenne Chili Pepper, Ground, Organic 1.70 oz. SKU: 18428 -
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Frontier Co-op Frontier Co-op Garlic Powder, Organic 2.33 oz. SKU: 18351 -
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Frontier Co-op Frontier Co-op Sea Salt, Table Grind 5 lb. SKU: 193
