Peruvian Vegetarian Causa with Quinoa and Avocado

Allergens

N/A (This recipe is allergen-free)

Ingredients

• 2 lbs yams or sweet potatoes (for mashing)
• 2 cups cooked quinoa (preferably white or tricolor quinoa)
• 3 avocados, diced
• 1 red onion, finely chopped
• 2 cups aji amarillo pepper sauce (or substitute with yellow chili pepper sauce if unavailable)
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions

1. Prepare the potatoes by peeling them and boiling them in salted water until they are fork tender. Drain and let cool slightly.
2. While the potatoes are cooling, prepare the quinoa according to package instructions. Set aside.
3. In a large bowl, combine the diced avocado, chopped red onion, and cooked quinoa. Add aji amarillo pepper sauce (or yellow chili pepper sauce) to taste, and season with salt and pepper. Mix well until all ingredients are combined.
4. When the potatoes have cooled enough to handle, mash them using a potato masher or ricer until smooth. Season with salt and pepper to taste.
5. To assemble the Peruvian Vegetarian Causa, evenly spread a thin layer of the mashed potatoes on a serving platter, creating an even base for the filling.
6. Spread half of the quinoa and avocado mixture over the mashed potato layer, spreading it out to the edges.
7. Repeat with another layer of mashed potatoes, then spread the remaining quinoa and avocado mixture over the top.
8. Finish by adding a final thin layer of mashed potatoes on top, sealing in the filling. Smooth the surface and decorate with a dollop of aji amarillo pepper sauce and fresh cilantro leaves for garnish.

Chef’s Insight

The secret to a perfect Peruvian Vegetarian Causa lies in the balance of textures and flavors. The smooth mashed potatoes contrast beautifully with the creamy quinoa and avocado filling, while the aji amarillo pepper sauce adds a burst of flavor.

Notes

This recipe can be easily doubled or tripled for larger gatherings.