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Finished and plated dish: Baked Quinoa and Yellow Chili Empanadas
Fotografía del plato terminado: Baked Quinoa and Yellow Chili Empanadas
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Baked Quinoa and Yellow Chili Empanadas

Por Álvaro (RecetAI)•Actualizada recientemente
Andes (Peru/Bolivia)
Inca Legacy, Verde que te quiero verde, Afternoon Tapas
Vegetarian
  • 12
    servings
  • 137 kcal/serving
  • media

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Empanada dough (preferably whole wheat or homemade)

    12 units

  • Tricolor quinoa (cooked)

    200 g

  • Yellow chili paste (ají amarillo)

    30 g

  • Red onion

    1 unit

  • Red bell pepper

    80 g

  • Black olives (botija or kalamata)

    50 g

  • Hard-boiled egg (optional, omit for vegan)

    2 units

  • Vegetable or mild olive oil

    20 ml

  • Beaten egg (for brushing)

    1 unit

  • Cumin and oregano

    To taste

Utensils needed

About this recipe

These empanadas are a tribute to Andean cuisine, reimagining the traditional filling with a super-nutritious plant-based 'pino'.

Quinoa, the 'mother grain' of the Incas, absorbs the flavor of the yellow chili sofrito, providing a grainy texture reminiscent of minced meat but with a much lighter profile.

By baking them instead of frying, we achieve a flaky and golden crust without excess grease.

Perfect for a picnic, light dinner, or to freeze.

Instructions

1
Step 1

Step 1

Prepare the filling: finely chop the onion and pepper. Sauté them in a pan with oil until translucent. Add the yellow chili paste, cumin, and oregano, and cook for 2 more minutes.

You will need:

1 unidadCebolla morada80 gPimiento rojo30 gPasta de ají amarillo20 mlAceite de vegetal o de oliva suave
2
Step 2

Step 2

Incorporate the cooked quinoa into the sofrito and mix well. Remove from heat. Add chopped olives and chopped hard-boiled egg (if using). Adjust salt and let cool completely.

You will need:

200 gQuinoa tricolor (cocida)50 gAceitunas negras (botija o kalamata)2 unidadesHuevo duro (opcional, omitir para vegano)
3
Step 3

Step 3

Preheat oven to 200°C. Place a generous spoonful of filling in the center of each dough disc.

You will need:

12 discosMasa para empanadas (preferiblemente integral o casera)
4
Step 4

Step 4

Moisten edges with water, fold the dough forming a half-moon, and seal the edges by crimping or pressing with a fork.
5
Step 5

Step 5

Place empanadas on a baking sheet lined with paper. Brush with beaten egg.

You will need:

1 unidadHuevo batido (para pincelar)
6
Step 6

Step 6

Bake for 20-25 minutes or until golden and crispy. Let rest for 5 minutes.

Your culinary masterpiece is ready to enjoy!

Share your version and surprise your guests with art and flavor.

Celebración cómica y surrealista de Baked Quinoa and Yellow Chili Empanadas, con ingredientes: Empanada dough (preferably whole wheat or homemade), Tricolor quinoa (cooked), Yellow chili paste (ají amarillo), Red onion, Red bell pepper.

Composición final humorística de Baked Quinoa and Yellow Chili Empanadas con Empanada dough (preferably whole wheat or homemade), Tricolor quinoa (cooked), Yellow chili paste (ají amarillo), Red onion, Red bell pepper
Imagen final de la receta Baked Quinoa and Yellow Chili Empanadas, ingredientes: Empanada dough (preferably whole wheat or homemade), Tricolor quinoa (cooked), Yellow chili paste (ají amarillo), Red onion, Red bell pepper

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