Andean Fusion Bowl

5/5(1 review)

The Andean Fusion Bowl is a vibrant and hearty dish that brings together the rich flavors of Peru and Bolivia. This bowl combines nutritious quinoa, earthy potatoes, and sweet corn, topped with a sprinkle of roasted peanuts for added crunch. The use of cassava adds a unique texture, while the coca leaves contribute an aromatic touch that is traditional in Andean cooking.

This dish not only represents the agricultural bounty of the Andes but also showcases how simple ingredients can be transformed into a delightful meal that is both filling and satisfying. Perfect for lunch, this fusion bowl is quick to prepare and offers a taste of the Andean region that is both authentic and innovative. It’s a nourishing option packed with protein and flavor, ideal for anyone seeking a healthy yet indulgent meal.

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Ingredients

– 1 cup (170g) quinoa
– 2 medium-sized, diced potatoes
– 1 cup (150g), fresh or frozen corn
– 1 cup (150g), peeled and diced cassava
– 1/4 cup (35g), roasted and unsalted peanuts
– 1/4 cup (10g), fresh or dried coca leaves

Instructions

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.

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  1. 5.0/5

    Ooh this is sooooo gooood! My mom is from Bolivia and she really enjoyed this dish! For AI, this is amazing!

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