Zesty Peruvian Chicken & Quinoa Salad with Aji Amarillo Dressing

Combine rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

In a large bowl, combine the cooked and shredded chicken, thawed corn, diced red onion, and chopped cilantro.

In a small bowl, whisk together the mayonnaise, aji amarillo paste, lime juice, and salt until smooth to create the dressing.

Add the cooked and cooled quinoa to the large bowl with the chicken and vegetables.

Pour the aji amarillo dressing over the quinoa and chicken mixture.

Toss everything gently until all ingredients are well combined and coated with the dressing.

Serve immediately or chill for at least 30 minutes for flavors to meld.