Quinoa And Pumpkin Causa

Instructions

1. Rinse the quinoa under cold water. In a saucepan, combine the quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes, or until all the water is absorbed and the quinoa is fluffy. Set aside to cool.

2. Preheat the oven to 375°F (190°C). Place the diced pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, or until the pumpkin is tender. Set aside to cool.

3. In a large mixing bowl, mash the boiled potatoes until smooth. Add the mayonnaise, lime juice, salt, and pepper, and mix well to combine.

4. To assemble the causa, line a rectangular dish with plastic wrap or parchment paper.

5. Spread half of the potato mixture on the bottom of the dish, creating an even layer.

6. Next, layer the cooked quinoa on top of the potato mixture, pressing down gently to pack it together.

7. Spread the remaining potato mixture over the quinoa layer.

8. Finally, top the causa with the roasted pumpkin, sliced avocado, and red bell pepper. Garnish with fresh cilantro leaves.

9. Cover the dish with plastic wrap and chill in the refrigerator for at least 1 hour to set.

10. Once chilled, carefully lift the causa from the dish using the plastic wrap overhang. Slice into individual portions and serve chilled, garnished with additional cilantro leaves.