Colombian Vegetarian Breakfast Delight: Avocado & Cornmeal Cake with Tropical Fruit Salsa & Quinoa-Stuffed Arepas

Allergens

Eggs, Dairy (if using butter)

Ingredients

• For the Avocado & Cornmeal Cake:
• 3 cups cornmeal
• 1 avocado, mashed
• 2 cups coconut milk
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 4 large eggs
• 1/2 cup vegetable oil For the Tropical Fruit Salsa:
• 2 cups mixed tropical fruits (pineapple, mango, kiwi)
• 1 tbsp fresh lime juice
• 1 tbsp granulated sugar
• A pinch of salt For the Quinoa
• Stuffed Arepas:
• 2 cups quinoa, cooked
• 2 cups water
• 1/4 tsp salt
• 3 cups arepa flour (preferably Harina PAN)
• 2 tbsp vegetable oil

Instructions

1. Preheat the oven to 350°F (180°C). Grease a round cake pan and set aside.
2. In a large bowl, whisk together cornmeal, mashed avocado, coconut milk, sugar, baking powder, salt, and eggs until smooth. Slowly drizzle in the vegetable oil while continuing to mix.
3. Pour the mixture into the prepared cake pan and bake for 40 45 minutes or until a toothpick inserted comes out clean. Let it cool slightly before slicing into wedges.
4. For the Tropical Fruit Salsa, dice the fruits into small cubes, mix with lime juice, sugar, and salt, and let it rest for 10 minutes to allow flavors to meld.
5. To prepare the Quinoa Stuffed Arepas, bring water and salt to a boil in a saucepan, add quinoa, cover, and cook for 15 minutes or until tender. Let it cool before stuffing into the arepas made from arepa flour.
6. Serve each plate with a slice of Avocado & Cornmeal Cake, a side of Tropical Fruit Salsa, and Quinoa Stuffed Arepas for an unforgettable Colombian vegetarian breakfast experience.

Chef’s Insight

The combination of flavors and textures in this dish takes you on a journey through Colombian cuisine, making it an unforgettable breakfast experience.

Notes

Ensure you use fresh ingredients for the best taste and texture. Feel free to adjust seasonings to your preference.