Exquisite Colombian Vegan Lunch: Creamy Ajiaco de Papas & Quinoa
Discover the delicious and vibrant flavors of Colombia with this exquisite Vegan Lunch recipe featuring a mouthwatering twist on traditional Ajiaco de Papas. Rich in texture and aroma, this dish will delight your senses while providing a healthy and protein-packed meal.
Allergens
N/A
Ingredients
- 1. 4 cups potatoes, diced 2. 1 cup red quinoa, rinsed and drained 3. 4 cups vegetable broth 4. 1 can (13.5 oz) full
- fat coconut milk 5. 1 cup corn kernels, fresh or frozen 6. 1 large leek, white and light green parts, chopped 7. 2 garlic cloves, minced 8. 1/4 cup cilantro leaves, chopped 9. 1 tsp ground cumin 10. Salt & pepper, to taste 11. Olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Add leek and garlic, sautéing until tender.
- Stir in cumin and cook for 30 seconds.
- Add potatoes, quinoa, vegetable broth, and half of the coconut milk to the pot, bringing it to a boil.
- Reduce heat, cover, and simmer until potatoes are tender and quinoa is cooked, about 20 minutes.
- Season with salt and pepper as desired. Stir in remaining coconut milk, corn, and cilantro, heating through.
Chef’s Insight
To emphasize texture contrast, consider adding roasted chickpeas or tofu for added protein.
Notes
Feel free to adjust seasoning as desired.