Ingredients:

  • 1 cup (200g) Quinoa, rinsed well
  • 2 cups (480ml) Water
  • 1 tsp (5g) Salt
  • 1 medium (approx. 400g) Cauliflower, cut into florets
  • 2 tablespoons (30ml) Olive Oil
  • 1/4 cup (60ml) Lime Juice, freshly squeezed (about 2-3 limes)
  • 2 tablespoons (30ml) Aji Amarillo Paste
  • Salt and freshly ground Black Pepper, to taste
  • 1.5 lbs (approx. 680g) Boneless, Skinless Chicken Thighs or Breasts
  • 1 tablespoon (15ml) Olive Oil
  • 1 medium (approx. 150g) Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/2 cup (120ml) Mayonnaise
  • 2 tablespoons (30ml) Aji Amarillo Paste
  • 1/4 cup (60ml) finely chopped Celery
  • 1/4 cup (60ml) chopped fresh Cilantro
  • Salt and freshly ground Black Pepper, to taste
  • 3 medium (approx. 500g total) Hass Avocados, ripe but firm
  • 1/4 cup (60ml) Lime Juice, freshly squeezed (about 2-3 limes)
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Rinse quinoa, cook with water and salt until water is absorbed. Fluff with a fork; let cool slightly.
  2. Steam cauliflower until tender. Drain well and let cool slightly.
  3. Combine quinoa, steamed cauliflower, olive oil, lime juice, and aji amarillo paste. Mash until smooth. Season to taste.
  4. Cook chicken in olive oil in a skillet until cooked through. Let cool slightly, then shred or dice.
  5. Combine shredded chicken with mayonnaise, aji amarillo paste, celery, cilantro, salt, and pepper. Mix well.
  6. Mash avocados with lime juice, salt, and pepper.
  7. Line a dish with plastic wrap. Layer quinoa/cauliflower mixture, chicken filling, avocado cream, then remaining quinoa/cauliflower mixture.
  8. Cover and chill for at least 30 minutes.
  9. Invert onto a platter. Garnish and serve chilled.