Aji Amarillo Sesame Sauce

• 3 tablespoons aji amarillo paste
• 2 tablespoons toasted sesame seed oil
• 1 tablespoon white miso
• 1 tablespoon grated ginger
• 1 clove garlic,
• 1 teaspoon soy sauce or tamari

For the cucumber

• 1 seedless cucumber,
• 1/ 2 cup cooked quinoa
• 1 teaspoon olive oil or sesame oil
• Kosher salt to taste

For the Aji Amarillo Sauce

Method

• Step 1

  Place all of the ingredients into a blender and process until smooth. Adjust the consistency with a bit of water if necessary and season to taste with salt or MSG.

For the Crispy Quinoa Topping

Method

• Step 1

  Add 1/2 cup of cooked quinoa to a 12 inch nonstick skillet with 1 teaspoon oil. Toss to coast and cook on low heat until moisture has evaporated and quinoa is crispy. This may take up to 30 minutes.

• Step 2

  Once golden brown and crispy, remove from heat and transfer to a bowl and season to taste with salt.

To Assemble

Method

• Step 1

  Using a vegetable peeler, shave three sides of the cucumber lengthwise leaving an inch or so in between strips. Lightly perforate the exposed cucumber flesh with a fork and set aside.

• Step 2

  Drizzle prepared sauce over the top and garnish with crispy quinoa and toasted sesame seeds.