Description
A Peruvian Quinoa Bowl is a modern, health-conscious dish that draws inspiration from traditional Peruvian cuisine. At its core, it features quinoa, an ancient grain native to the Andes Mountains of Peru, as its base. This grain is complemented by a harmonious blend of sweet, savory, and tangy flavors, thanks to ingredients like sweet potatoes, lime juice, and aji panca chili sauce.
Ingredients
- Quinoa – ¾ cup (red quinoa works well)
- Garlic – 1 clove, minced
- Sea Salt – ¼ teaspoon
- Fresh Lime Juice – 1½ tablespoons
- Sweet Potato – 8 ounces, peeled and cubed
- Green Onion – 1, finely chopped
- Aji Panca Chili & Herbs Cooking Sauce – 2 tablespoons
- Crabmeat – 8 ounces (or substitute with chickpeas for a vegetarian option)
- Avocado Oil Mayo – 1½ tablespoons
- Black Pepper – to taste
- Lettuce – 2 cups, torn
- Cucumbers, Grape Tomatoes, Microgreens – optional toppings
- Cilantro – for garnish
Instructions
- Cook the Quinoa: In a small saucepan, combine 1½ cups water, quinoa, garlic, and salt. Bring to a boil, cover, and simmer on low heat until tender (about 15 minutes). Remove from heat, add 1 tbsp lime juice, and let stand, covered, for 10 minutes.
- Prepare the Sweet Potatoes: Steam the cubed sweet potatoes in a pot of boiling water with a steamer basket until fork-tender (about 8 minutes). Transfer to a bowl, mash lightly with green onions and 1 tbsp cooking sauce.
- Make the Crab Mixture: In a small bowl, mix crabmeat, mayonnaise, remaining ½ tbsp lime juice, and black pepper.
- Assemble the Bowl: Place ½ cup lettuce at the bottom of each serving bowl. Divide quinoa over the lettuce, forming a mound on one side. Add the sweet potato mixture and crab mixture in separate sections.
- Top & Serve: Add optional toppings like cucumbers, grape tomatoes, and microgreens. Drizzle with the remaining 1 tbsp cooking sauce and garnish with cilantro.
Notes
Feel free to customize this bowl to your taste! Add grilled chicken, tofu, or a fried egg for extra protein. A squeeze of lime or a spoonful of avocado salsa can take the flavor to the next level. Don’t forget—quinoa bowls are all about balance and creativity, so mix in your favorite veggies or dressings to make it your own!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Peruvian
Keywords: Peruvian Quinoa Bowl Recipe