Ingredients

• 200 g Tricolored quinoa
• 400 g Hearts of palm (fresh or canned)
• 2 unit Ripe avocado
• 250 g Cherry tomatoes
• 150 g Corn kernels (Peruvian choclo or sweet corn)
• 0.5 unit Red onion
• 0.25 cup Fresh cilantro (for the salad)
• 2 tablespoon Olive oil (for cooking)
• to taste Salt
• to taste Black pepper
• 1 teaspoon Rocoto paste
• 3 tablespoon Freshly squeezed lime juice
• 4 tablespoon Extra virgin olive oil
• 1 clove Garlic
• 1 tablespoon Fresh cilantro (for the vinaigrette)
• 0.5 teaspoon Salt (for the vinaigrette)
• 0.25 teaspoon Black pepper (for the vinaigrette)

Instructions

1. 1

   Rinse the quinoa and cook according to package instructions. Let cool slightly.

2. 2

   Meanwhile, prepare the hearts of palm. If fresh, blanch them briefly. If canned, drain them. Cut the hearts of palm in half lengthwise, brush with olive oil, season with salt and pepper.

3. 3

   Heat a grill pan over medium-high heat. Grill the hearts of palm for 3-4 minutes per side, until lightly caramelized and tender. Remove from heat and cut into oblique pieces.

4. 4

   In a large bowl, combine the cooked and slightly cooled quinoa, diced avocado, halved cherry tomatoes, corn kernels, and thinly sliced red onion.

5. 5

   Prepare the vinaigrette: In a small bowl, whisk together rocoto paste, lime juice, extra virgin olive oil, minced garlic, chopped cilantro, salt, and pepper until emulsified.

6. 6

   Pour the vinaigrette over the salad ingredients and add the remaining chopped fresh cilantro. Gently mix to coat all ingredients well.

7. 7

   Serve the salad warm or at room temperature.