Andean Fusion Bowl

Step 1: Begin by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups (480ml) of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.

Step 2: While the quinoa is cooking, prepare the potatoes and cassava. In a separate pot, bring salted water to a boil and add the diced potatoes and cassava. Cook for about 10-12 minutes or until fork-tender, then drain and set aside.

Step 3: In a skillet over medium heat, add a splash of olive oil. Once hot, add the corn and sauté for about 5 minutes, or until it starts to caramelize slightly. Season with salt and pepper to taste. This will bring out the sweetness of the corn.

Step 4: Once the quinoa is done, fluff it with a fork and combine it in a large bowl with the cooked potatoes, cassava, and sautéed corn. Mix well to ensure the ingredients are evenly distributed.

Step 5: Chop the coca leaves finely and fold them into the mixture. This will add a unique flavor that is characteristic of Andean cuisine, enhancing the overall taste of the dish.

Step 6: Serve the Andean Fusion Bowl in individual bowls or on a large platter. Top each serving with a sprinkle of roasted peanuts for a crunchy texture and additional flavor. Garnish with a few whole coca leaves for presentation if desired.

Step 7: Enjoy your meal warm, and feel free to adjust seasoning as necessary. This dish can be enjoyed on its own or paired with a side salad for a more complete lunch.