Ingredients

• 200 g Quinoa
• 400 ml Water
• 1 large Sweet potato
• 1 cup Corn kernels (fresh or frozen)
• 1 can (400g) Black beans (canned, rinsed)
• 0.5 small Red onion
• 1 Avocado
• 0.25 cup Fresh cilantro (chopped)
• 1 cup Cherry tomatoes
• 1 Lime (juiced)
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• 2 tablespoons Aji amarillo paste
• 3 tablespoons Lime juice (dressing)
• 4 tablespoons Olive oil (dressing)
• 1 tablespoon Red wine vinegar
• 1 teaspoon Honey or agave nectar
• 1 clove Garlic (minced)
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Salt (dressing)
• 0.25 teaspoon Black pepper (dressing)

Instructions

1. 1

   **Roast Sweet Potatoes**: Preheat oven to 200°C (400°F). Peel and dice sweet potato into 1.5 cm cubes. Toss with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.

2. 2

   **Cook Quinoa**: Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.

3. 3

   **Prepare Vinaigrette**: In a small bowl, whisk together aji amarillo paste, lime juice, olive oil, red wine vinegar, honey/agave, minced garlic, cumin, salt, and pepper until well combined.

4. 4

   **Assemble Salad**: In a large bowl, combine the cooked quinoa, roasted sweet potatoes, corn kernels, rinsed black beans, sliced red onion, cherry tomatoes, and chopped cilantro.

5. 5

   **Add Avocado**: Dice the avocado and toss with the juice of 1 lime to prevent browning. Gently add to the salad.

6. 6

   **Dress and Serve**: Pour the aji amarillo vinaigrette over the salad. Toss gently to combine. Taste and adjust seasoning if needed. Serve immediately or chill for later.