Vegetarian Arepas with Guacamole and Quinoa Salad – A Mouthwatering Venezuelan Fusion Dish

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups precooked white cornmeal (masarepa) 1 cup boiling water 2 tablespoons vegetable oil Salt, to taste 2 ripe avocados 1/4 cup red onion, finely chopped 2 tomatoes, diced 1/2 cup fresh cilantro, finely chopped Juice of one lime Salt and pepper, to taste 1 cup cooked quinoa 1 can black beans, drained and rinsed 1 cup corn kernels 1/2 red bell pepper, finely chopped 1/4 cup cherry tomatoes, halved 1/4 cup crumbled feta cheese (optional) Vegetable oil, for frying

Instructions

1. Prepare arepas dough by mixing masarepa, boiling water, and salt in a bowl until well combined. Form balls from the dough and flatten into 1/2 inch thick circles. Heat oil in a pan and fry arepas until golden brown. For guacamole, mash avocados with onion, tomatoes, cilantro, and lime juice season to taste. Combine cooked quinoa, black beans, corn, bell pepper, cherry tomatoes, and feta cheese for a vibrant salad.

Chef’s Insight

Achieve the perfect texture by mixing the right amount of masarepa with boiling water.

Notes

Ensure using ripe avocados for a creamy guacamole texture.