Recipes | Fruits From Chile
Print Recipe


  • red wine or apple cider vinegar
  • ½ cup thinly sliced red onion
  • kosher salt
  • 1 teaspoon sugar
  • ½ teaspoon black peppercorns
  • 3 cups cooked quinoa, served warm or room temp
  • 4 cups baby kale leaves
  • 2 small or 1 large avocado – sliced thin
  • 1 small cucumber, sliced
  • 1 apple, sliced thin or cubed
  • 4 tablespoons crumbled feta
  • 4 tablespoons salted and roasted pistachios, optional
  • 1 cup fresh Chilean blueberries, sliced in half
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste


In a small saucepan, heat 1 cup apple cider vinegar over medium heat. Slice red onion thin, and place slices in a glass container or heat-proof bowl. Sprinkle on ¼ teaspoon kosher salt, sugar, whole black peppercorns. Pour hot vinegar over onions. Let sit for at least 15 minutes. (These can be made ahead of time and refrigerated.)

Divide ingredients between 2 large bowls: quinoa, kale, avocado, cucumber, apple, feta, pistachios and Chilean blueberries. Serve with dressing, and salt and pepper for additional seasoning.

Makes 2 bowls