“Gourmet Colombian Vegetarian Brunch: Aromatic Arepa Stack with Avocado, Tomatillo Salsa & Quinoa”
This mouthwatering Colombian-inspired vegetarian brunch recipe features a delectable stack of arepas topped with creamy avocado, tangy tomatillo salsa, and protein-packed quinoa. Enjoy this gourmet and sensory delight while taking in the stunning plating appeal that will transport you straight to Colombia.
Allergens
N/A
Ingredients
- 4 large arepas (pre
- cooked) 2 ripe avocados 1 cup cooked quinoa 2 cups tomatillo salsa Fresh cilantro, for garnish Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Slice arepas in half and place on a baking sheet. Toast arepas in the oven for 10 12 minutes or until heated through. Cut avocados into thin slices. Assemble arepa stacks by placing one halved arepa at the bottom, followed by avocado slices, a dollop of quinoa, and topped with another halved arepa. Drizzle each stack with tomatillo salsa and garnish with fresh cilantro. Season with salt and pepper to taste.
Chef’s Insight
The key to this dish is balancing the textures and flavors of each element.
Notes
This recipe is a great way to enjoy a delicious and satisfying vegetarian brunch.