Name: Vegetarian Causa With Quinoa And Vegetables
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 cup quinoa, rinsed and drained; 2 large potatoes, peeled and chopped; 1 carrot, peeled and diced; 1 red bell pepper, diced; 1 small red onion, finely chopped; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon paprika; Juice of 1 lime; 1 avocado, sliced; Fresh cilantro leaves, for garnish; Salt and pepper, to taste; Olive oil

Instructions

In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and let it simmer for about 15-20 minutes, or until the quinoa is cooked and the water is absorbed. Fluff the quinoa with a fork and set aside.
In a separate pot, place the chopped potatoes and cover with water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain the potatoes and let them cool slightly.
In a large bowl, mash the cooked potatoes until smooth. Add salt, pepper, and a drizzle of olive oil to taste. Set aside.
In a skillet over medium heat, add a drizzle of olive oil. Sauté the onion, garlic, carrot, and red bell pepper until they are softened, about 5-7 minutes. Add the cumin, paprika, lime juice, salt, and pepper. Stir well and cook for another 2-3 minutes. Remove from heat.
To assemble the dish, start by placing a layer of the mashed potatoes in the bottom of a serving dish or individual ramekins. Press down gently to form a compact layer.
Next, add a layer of the cooked quinoa on top of the mashed potatoes.
Follow with a layer of the sautéed vegetable mixture over the quinoa.
Repeat the layers if desired, finishing with a layer of mashed potatoes on top.
Garnish the Vegetarian Causa with sliced avocado and fresh cilantro leaves.

Ingredients

Instructions

Nutrition Facts

You may have missed