MASTER VEGAN COOKING
Peru Quinoa Cake
"Taste of South America"
PREP 15 MIN | COOK 15 MIN | TOTAL 30 MIN
Ingredients
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1 cup quinoa
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1/4 cup jicama diced cubes
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1/4 cup red onion shaved
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1/4 cup corn
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1/4 cup cucumber diced cubes
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1 tbsp chopped cilantro
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1/4 cup mango diced cubes
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1/4 cup tomato seeded diced
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1 tbsp chia seeds
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1 tbsp of fresh lime juice
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1/4 cup avocado oil
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pinch of coconut sugar
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2 tbsp champagne vinegar
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salt & pepper to taste
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Highlights & Tips
This is the perfect dish for summer because its served chilled so you get a light citrus ancient grain salad!
Cook the quinoa ahead of time and let it cool down to then assemble all the ingredients later. Try to diced the vegetables in the same size so it gives the dish symmetry. Use a metal cuber/slicer its quick and easy. Add more vinaigrette if the mix seems to dry. You want the ingredients to stick together.
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You can preassemble these cakes and keep them in the refrigerator till ready to serve. I use a biscuit cutter or measuring cup to mold the cakes then place them on the plate. Top the diced fruit & vegetables!
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Health Benefits
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Quinoa is widely known as a superfood! This is a very versatile ancient seed that comes from a flowering plant. These seeds are rich in protein, dietary fiber, B vitamins and dietary minerals in amounts greater than in many grains. Quinoa is a pseudocereal botanically related to spinach and amaranth, and originated in the Andean region of northwestern South America.
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Chia seeds is also known as a superfood. They are loaded with antioxidants & fiber! They also help in aiding digestion.
Recipe Supplies
When making this dish it presents best if you mold it into a shape. Using biscuit cutters or measuring cups makes this very easy!
This is a great accessory to have in your kitchen if you want uniform cubed vegetables in dishes or salads.
This dish looks amazing on square or rectangle plates. A fun dish for date night or to impress your family with an upscale looking vegan meal!
Presentation
To make an elegant plate presentation use a square or rectangle plate for this dish. Use a biscuit cutter to mold the cake this elevates your dish to the next level. You can drizzle a cilantro infused oil on the plate which tastes amazing but also provides a zip of color to the plate! Squeeze bottles work best to place dressings or oils on plates.
Budget Tips
To save some money purchase your chia seeds or quinoa in the bulk foods section of your grocery store. If you don't have access to bulk foods you can typically purchase these items in club stores or online at Amazon which are usually less expensive than regular packaged foods in retail grocery stores.
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While it's nice to have the kitchen accessories to make this dish easier to make. If you don't have these items or can't afford them just use a knife. This will take longer but certainly doable!
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To use a less expensive vinegar use a rice wine vinegar.
Storage Recommendations
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Store your left over quinoa in a tight glass sealed food container. This will stay fresh for 3-4 days in the refrigerator.
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Use a dressing shaker to mix your vinaigrette and store it in the refrigerators if you have leftovers. Dressings will stay food for 5-6 days in the refrigerators.
Food Combinations
Grill up some asparagus and lemon half's to serve with your fresh citrus Peru quinoa cake. The asparagus and lemon give a pop to the plate and you get some additional delicious grilled vegetables!
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Purchase or make a cilantro infused oil to drizzle on the plate for an amazing look with a blast of extra flavor!
What to do with left over's or extra product?
There are so many dishes your can make with Quinoa. You can make several different quinoa salads which are quick fresh and light to eat! Whip up an over night breakfast dish or sweeten it up and make a dessert by adding fresh fruit, coconut whip cream with sliced almonds! Throw your left over veggies in a salad!
Peru Quinoa Cake
PREP 15 MIN | COOK 15 MIN | TOTAL 30 MIN
YIELD 2 SERVINGS
DIRECTIONS
Bring 2 cups of water to a boil in a medium size saucepan. Add the quinoa with a pinch of salt and stir well then leave uncovered and reduce the heat and simmer for 15 minutes. Add the chia seeds once the quinoa is cooked then set aside in a bowl and allow to cool. Once cooled down fluff with a fork and place in the refrigerator while you prepare the fruits and vegetables. You want to serve your quinoa mix chilled.
Step 1
Step 2
Prepare your veggies! Make sure you clean all your vegetables and fruit thoroughly they will be served raw on top on the cake. When chopping try to make uniform cuts to the fruit and vegetables for consistency or use a steal cube/slicer. Start by preparing the jicama. You can either buy it cubed in the grocery store or buy it whole. If you have a whole jicama, make sure you peel it then cut ¼ inch slices and dice into square cubes. Chop up your tomato and make sure to discard the seeds. Follow by dicing your cucumber and then peel your mango and cut think strips around the pit which is in the center of the fruit. Take the strips and cube them up. Chop up the cilantro. Add all the fruit and vegetables into a bowl then toss in the corn. Juice a lime and set aside.
To make the vinaigrette pour the oil into a bowl, toss in the champagne vinegar, lime juice, cilantro then add a pinch of sugar and salt and pepper to taste. Whisk together in a bowl or pour in a dressing bottle and shake well. Pour half of the vinaigrette in the quinoa mix and the other on the cubed vegetables. Mix well and finish seasoning to taste.
Step 3
INGREDIENTS
1 cup quinoa
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1/4 cup jicama diced cubes
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1/4 cup red onion shaved
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1/4 cup corn
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1/4 cup cucumber diced cubes
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1 tbsp chopped cilantro
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1/4 cup mango diced cubes
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1/4 cup tomato seeded diced
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1 tbsp chia seeds
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1 tbsp of fresh lime juice
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1/4 cup avocado oil
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pinch of coconut sugar
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2 tbsp champagne vinegar
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salt & pepper to taste
Step 4
Then take a biscuit cutter and place it on your serving plate. Fill the quinoa mix and pack its full leaving ¼ of an inch of space at the top. Make sure the quinoa mix has a smooth flat service across the top of the cake. Then take your mixed fruit and vegetables and layer the top of the quinoa cake till it reaches the top of the biscuit cutter about ¼ inch think. Once the cake is packed with all the ingredients slowly pull the biscuit cutter up and your cake should remain in-tact. Garnish with a sprig of fresh cilantro or chives and your dish is ready to enjoy!
RECIPE TIPS
This is the perfect summer dish because it served chilled! However, this simple dish is also a showstopper because of how it’s plated and garnished. Make it for date night or if you need an upscale dish for entertaining. You can make all sizes of this or even serve it in small glasses with a petite spoon for an appetizer. This is a classy dish that tastes light and fresh. To elevate this dish even further drizzle a cilantro oil over the plate or around the cake and it will pop with color and add additional flavor to the dish.
NUTRITIONAL'S PER SERVING
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â–¡ Calories 460 Cal
â–¡ Protein 15 grams
â–¡ Fiber 6 grams
â–¡ Sugar 4 grams
â–¡ Carbs 54 grams
â–¡ Fat 16 grams
