Peruvian Quinoa Bowl - Clean Eating Magazine

Peruvian Quinoa Bowl

Causa is a Peruvian layered dish with potatoes and seafood or chicken. Typically, it’s layered into a ring mold to make a cylindrical shape, but we’ve reimagined it into a bowl packed with crisp, fresh vegetables.
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Peruvian Quinoa Bowl recipe

Peruvian Quinoa Bowl

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • ¾ cup Sunridge Farms Organic Red Quinoa, rinsed 

  • 1 clove garlic, finely chopped 

  • ¼ tsp sea salt 

  • 1½ tbsp fresh lime juice, divided 

  • 1 9-oz sweet potato, peeled and cut into 1/2-inch cubes 

  • 1 green onion, thinly sliced 

  • 2 tbsp Zócalo Aji Panca Chili and Herbs Cooking Sauce, divided (p. 40) 

  • 8 oz cooked crabmeat or chopped, cooked shrimp 

  • 1½ tbsp Chosen Foods Avocado Oil Mayo – Traditional (p. 41) 

  • ground black pepper, to taste  

  • 2 cups torn lettuce of choice    

Optional Ingredients

  • sliced cucumbers

  • halved cherry or grape tomatoes   

  • sprouts or microgreens    

  • lime wedges   

  • chopped cilantro

Preparation

1. In a small saucepan, combine 1½ cups water, quinoa, garlic and salt and bring to a boil. Cover, reduce heat to low and simmer until tender and water is absorbed, about 15 minutes. Remove from heat, add 1 tbsp lime juice and let stand, covered, for 10 minutes.

2. Meanwhile, in a pot of boiling water fitted with a steamer basket, steam potatoes until tender when pierced with a fork, about 8 minutes. Transfer to a medium bowl. Add green onions and 1 tbsp cooking sauce and mash with a fork, leaving a few chunks. Set aside.

3. In a small bowl, mix crab, mayonnaise, remaining ½ tbsp lime juice and pepper.

4. Place ½ cup lettuce at the bottom of each bowl. Divide quinoa over top, placing in a mound on one side of the bowl. Divide sweet potato mixture and crab mixture among bowls, placing in mounds. Add optional toppings (if using). Drizzle with remaining 1 tbsp cooking sauce.

Nutrition Information

  • Serving Size: 1/4 of recipe
  • Calories: 256
  • Carbohydrate Content: 33 g
  • Cholesterol Content: 5 mg
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 15.5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 441 mg
  • Sugar Content: 5 g
  • Monounsaturated Fat Content: 2 g
  • Polyunsaturated Fat Content: 4 g