“Exquisite Vegan Colombian Ajiaco with Quinoa & Vegetables – A Culinary Masterpiece”

Allergens

N/A (Gluten-Free, Nut-Free, Dairy-Free)

Ingredients

• 1. 2 cups quinoa, rinsed and drained 2. 4 cups vegetable broth 3. 1 cup green peas, fresh or frozen 4. 1 large potato, diced 5. 1 large carrot, sliced 6. 1 medium onion, chopped 7. 1 cup cilantro, chopped 8. 2 cups corn kernels, fresh or canned 9. 1 cup green beans, cut into 1
• inch pieces 10. 1 cup jackfruit, shredded and drained 11. 2 cups guascas leaves, washed and chopped (or substitute with 3 tbsp. guascas seasoning) 12. 1 cup coconut milk 13. Salt and pepper, to taste 14. Olive oil, for sautéing

Instructions

1. In a large pot, heat olive oil over medium heat. Add onions and cook until translucent.
2. Stir in carrots, potatoes, and green beans, sautéing for 5 minutes until vegetables soften slightly.
3. Add quinoa and stir to coat vegetables, then pour in vegetable broth. Bring to a boil, cover, and reduce heat to simmer for 15 minutes.
4. Once quinoa is cooked, add peas, corn, jackfruit, guascas leaves or seasoning, salt, and pepper. Simmer for an additional 5 7 minutes until flavors meld together.
5. Stir in coconut milk and adjust seasonings if necessary. Serve hot.

Chef’s Insight

To enhance the visual appeal, include a variety of colors and textures in your plating.

Notes

This recipe can be adapted to include other vegetables or legumes as desired.