Peruvian Chicken and Quinoa Salad (Ensalada de Pollo y Quinua)

Combine the rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.

Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool completely.

Once the quinoa is cool, add the shredded chicken, corn kernels, and diced red onion to the bowl.

In a small bowl, whisk together the lime juice, olive oil, aji amarillo paste (if using), salt, and black pepper to create the dressing.

Pour the dressing over the quinoa mixture and toss gently to combine all ingredients thoroughly. Stir in the fresh cilantro.

Serve immediately or chill for at least 30 minutes for flavors to meld. Enjoy your Peruvian Chicken and Quinoa Salad!