Ingredients with Measurements:
- 1 cup of cooked quinoa
- 1 cup of cooked black beans
- 1 cup of chopped kale
- 1 cup of diced mashua root
- 1 avocado, sliced
- 1 lime, cut into wedges
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Medium saucepan
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced mashua root and cook for 5-7 minutes, until tender.
3. Add the chopped kale to the skillet and cook for an additional 2-3 minutes, until wilted.
4. Add the cooked quinoa, black beans, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for 2-3 minutes, until heated through.
5. Divide the mixture into four bowls.
6. Top each bowl with sliced avocado and a lime wedge.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 11g
Carbohydrates: 45g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- Mashua root can be substituted with sweet potato or butternut squash.
- Kale can be substituted with spinach or Swiss chard.
- Quinoa can be substituted with brown rice or couscous.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add diced tomatoes or salsa for a more Mexican-inspired flavor.
- Top with shredded cheese or sour cream for added creaminess.
- Add grilled chicken or shrimp for added protein.
Tips and tricks:
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- Mashua root can be found at specialty grocery stores or farmer's markets.
- To make this recipe vegan, omit the cheese and sour cream.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a large bowl or on a plate for a colorful and vibrant presentation.
Garnishes:
Top with chopped cilantro or green onions for added flavor and color.
Pairings:
Pair with a side of tortilla chips and salsa for a complete meal.
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Black bean and corn salad
Troubleshooting advice:
- If the mashua root is too tough, cook for an additional 2-3 minutes until tender.
Food safety advice:
- Make sure to wash all produce before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Mashua root is a traditional Andean crop that has been cultivated for thousands of years.
Flavor profiles:
This recipe has a spicy and savory flavor profile with a hint of citrus from the lime.
Serving suggestions:
Serve with a side of guacamole or salsa for added flavor.
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Region: Peruvian