“Exquisite Colombian Vegan Ajiaco with Quinoa & Tofu: A Mouthwatering Plant-Based Comfort Food”

Allergens

Soy (tofu)

Ingredients

• 1 cup red quinoa, uncooked
• 2 cups water
• 4 medium potatoes, peeled and cubed
• 4 cups vegetable broth
• 1 medium green pepper, chopped
• 1 medium yellow pepper, chopped
• 1 small white onion, diced
• 3 cloves garlic, minced
• 2 cups frozen corn kernels
• 1 block firm tofu (14 oz), cubed and pan
• fried
• 1/2 cup cilantro leaves, chopped
• 1 cup guascas herb, chopped
• Salt and pepper, to taste
• Olive oil

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15 minutes or until quinoa is tender and has absorbed all the water. Set aside.
2. Heat a large pot over medium heat. Add olive oil and sauté onion, green and yellow peppers, and garlic for 4 5 minutes until vegetables are softened.
3. Add cubed potatoes to the pot and cook for another 5 minutes. Stir in vegetable broth, corn kernels, guascas herb, and cooked quinoa. Bring to a boil, then reduce heat and let it simmer for about 20 minutes or until potatoes are tender.
4. Season with salt and pepper to taste. Garnish with cilantro leaves before serving. Enjoy!

Chef’s Insight

Traditional Ajiaco recipes use several types of potatoes; however, using just one variety can also yield delicious results.

Notes

Feel free to add more guascas herb for a stronger aroma and flavor.