Peruvian Quinoa Salad with Zesty Aji Amarillo Dressing

Combine 1 cup rinsed quinoa, 2 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

In a large bowl, combine the cooked quinoa, 1 cup rinsed black beans, 1 cup corn kernels, 1/2 cup diced red onion, and 1/4 cup chopped cilantro.

In a small bowl, whisk together 2 tablespoons aji amarillo paste, 3 tablespoons lime juice, and 2 tablespoons olive oil until well combined.

Pour the dressing over the quinoa mixture and toss gently to ensure all ingredients are evenly coated.

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