Chilean Vegetarian Lunch Feast: Mouthwatering Empanadas, Creamy Quinoa Salad & Fresh Mango Salsa

Allergens

Gluten (in empanada dough) - Soy (potentially in packaged black beans or olives) - Tree Nuts (in some butter brands) - Mustard, Sulphites, Eggs (depending on individual ingredient substitutions)

Ingredients

• For Empanadas: 2 cups all
• purpose flour 1/2 teaspoon salt 1/2 cup cold unsalted butter, cubed 6 tablespoons ice water 1 medium onion, diced 2 cloves garlic, minced 2 cups mixed vegetables (bell peppers, zucchini, carrots), chopped 1 cup cooked black beans 1/2 cup pitted green olives, chopped 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper, to taste
• For Quinoa Salad: 1 cup uncooked quinoa 2 cups water or vegetable broth 1/2 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 red onion, thinly sliced
• Fresh parsley and mint, chopped 3 tablespoons olive oil 3 tablespoons lemon juice Salt and pepper, to taste
• For Mango Salsa: 2 ripe mangoes, diced 1/2 cup red onion, finely chopped 1/2 cup cilantro, finely chopped 1 jalapeño pepper, seeded and minced Juice of 1 lime Salt, to taste

Instructions

1. For Empanadas: In a large bowl, combine flour and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in water, one tablespoon at a time, until dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes. In a pan, sauté onion, garlic, vegetables, cumin, paprika, salt, and pepper until tender. Stir in black beans and olives. Remove from heat and cool slightly. Preheat oven to 400°F (200°C). On a floured surface, roll out dough into 6 inch circles. Spoon filling onto each circle, brush edges with water, and fold in half, sealing the edges well. Cut small slits in the top of each empanada for steam to escape. Bake empanadas on a lined baking sheet for 18 20 minutes or until golden brown. Allow to cool slightly before serving. For Quinoa Salad: In a saucepan, bring quinoa and water/broth to a boil. Reduce heat, cover, and cook for 15 minutes or until tender. Fluff with a fork and let cool. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint. Whisk together olive oil and lemon juice pour over salad and toss gently to mix. Season with salt and pepper. Refrigerate until ready to serve. For Mango Salsa: In a bowl, combine mangoes, red onion, cilantro, jalapeño, and lime juice. Season with salt and toss gently to mix. Let sit for 10 minutes before serving.

Chef’s Insight

Experiment with different vegetables in the empanada filling based on seasonal availability and personal preference - Pair the meal with a crisp Chilean Sauvignon Blanc or a full-bodied, fruity red like Carménère

Notes

Customize the spice level in the mango salsa according to taste preferences - Substitute cooked rice for quinoa if preferred