Wild Andean Greens with Aji Dressing

The Quirky Foodster Team

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Servings

Ingredients

Wild or cultivated Andean greens (quinoa leaves, amaranth greens, or substitute spinach/chard) — 300 g (0.7 lb)
Fresh ai amarillo chile, deseeded and mashed — 1
Salt — 1 pinch
Water — 2 tbsp

Method

Bring a pot of water to a boil and blanch the greens for 1-2 minutes, until just wilted.
Drain well and press out excess water, then roughly chop.
Grind the ai amarillo with the salt and water in the mortar to a loose dressing.
Toss the blanched greens with the dressing.
Serve warm or at room temperature.

Introduction: A foraged green salad of blanched wild highland greens dressed simply with mashed ai amarillo, salt and a little water.

Cultural Background: Wild greens known collectively as yuyo (including species such as quinoa’s own leaves, wild amaranth greens, and various native Chenopodium and Amaranthus leaves) supplemented the cultivated Andean diet and are noted in ethnobotanical studies of Andean foodways; foraging alongside cultivation was a normal part of subsistence throughout the empire.

Tips: – Do not overcook the greens; a quick blanch keeps both colour and nutrients. – Squeeze out as much water as possible after blanching so the dressing isn’t diluted.

Variations: – Naturally vegan as written. – Any tender wild or garden green available locally can substitute for quinoa or amaranth leaves.

Storage: Best eaten fresh; refrigerate covered for up to 1 day if needed.

Reheating: Not recommended; serve at room temperature rather than reheating, as greens overcook quickly.

Nutrition: Per serving (approx.): 70 kcal, 4 g protein, 10 g carbohydrate, 1 g fat, 4 g fibre.

FAQs:

Q: Can quinoa leaves really be eaten?

A: Yes, the young leaves of the quinoa plant are edible and were traditionally used as a green vegetable in addition to the grain.

Q: What can substitute for ai amarillo?

A: A mild fresh yellow or orange chile can approximate its fruity heat if unavailable.