Peruvian power chef Virgilio Martínez loves a refreshing salad in the summertime. This recipe, featuring lightly grilled avocado, hearty black quinoa and decadent wild duck, is one of his go-to dishes.

Virgilio’s Grilled Avocado, Black Quinoa & Wild Duck Ham Salad


1 avocado
100g uncooked black quinoa
50g duck ham
2 cups vegetable stock
¼ cup yellow chilli paste
2 tbs lime juice
2 tbs olive oil
Maras salt
Amaranth sprouts
Wood sorrel


For the black quinoa:
In a saucepan, bring 2 cups vegetable stock to a boil. Add the quinoa and salt, then cover until most – if not all – of the liquid has been absorbed and the germ of the seed shows, about 30 minutes, adding more water if needed.

For the dressing:
Combine the lemon juice, yellow chilli paste, olive oil and Maras salt. Mix well.

For the grilled avocado:
Cut the avocado in half lengthwise and place the halves in a bowl, then drizzle with olive oil. Place each half on a hot open grill for about 30 to 45 seconds.

Combine the quinoa with the dressing and spread it on the plate. Cut the grilled avocado and place that on the quinoa. Add the duck ham, amaranth sprouts and wood sorrel.

Want more of Virgilio’s tips? Check out his pointers on creating the perfect salad.


[Photo at top © Erick Andía]

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