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Finished and plated dish: Vegan Andean Quinoa Timball with Avocado and Mango
Fotografía del plato terminado: Vegan Andean Quinoa Timball with Avocado and Mango
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Vegan Andean Quinoa Timball with Avocado and Mango

Por Álvaro (RecetAI)•Actualizada recientemente
Peru (Andes/Amazon)
Inca Legacy, Green I love you green, Guilt-free Brunch
VeganLactose-Free
  • 2
    servings
  • 490 kcal/serving
  • easy

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Tricolor Quinoa (or white)

    120 g

  • Ripe Avocado

    1 unit

  • Mango (perfectly ripe)

    150 g

  • Red onion

    40 g

  • Fresh cilantro

    1 generous bunch

  • Lime juice

    20 ml

  • Extra virgin olive oil

    30 ml

  • Flaky salt

    to taste

  • Black pepper

    to taste

Utensils needed

  • Herramienta de cocina: Pot
    Pot
  • Herramienta de cocina: Colander
    Colander
  • Herramienta de cocina: Cooking ring
    Cooking ring

About this recipe

Quinoa, considered 'mother grain' by the Incas, took centuries to regain its throne after the colonial ban.

This timbale celebrates that rebirth by merging the height of the Andes with the tropical freshness of the jungle (mango and avocado).

It is a perfect example of the 'New Andean Cuisine': respect for the ancestral product presented with a modern and vertical aesthetic.

The contrast between the grainy quinoa, the creaminess of the avocado, and the sweetness of the mango creates a complete experience in every bite.

Instructions

1
Step 1

Step 1

Wash the quinoa under the tap in a fine sieve, rubbing well with your hands for a full 1 minute. This is crucial to remove saponin and avoid bitterness.

You will need:

120 gTricolor Quinoa (or white)
2
Step 2

Step 2

Cook the quinoa with double the volume of water and a pinch of salt. Bring to a boil, turn down to minimum, cover, and cook for 12-15 min until it absorbs the water and the white 'ring' pops out.
3
Step 3

Step 3

Spread the quinoa on a wide tray or plate so it loses temperature quickly and stays loose ('al dente'). Do not use it hot or it will cook the avocado.
4
Step 4

Step 4

Cut the avocado and mango into cubes ('brunoise') of the same size (approx 0.5cm) so that the timbale is stable.

You will need:

1 unitRipe Avocado150 gMango (perfectly ripe)
5
Step 5

Step 5

Prepare the vinaigrette by emulsifying the lime juice with the olive oil, salt, and pepper until it thickens slightly.

You will need:

20 mlLime juice30 mlExtra virgin olive oil
6
Step 6

Step 6

In a bowl, gently mix the cold quinoa, mango, finely chopped red onion, and cilantro. Add half of the vinaigrette. (Reserve the avocado for layering or mix it at the end so it doesn't fall apart).

You will need:

40 gRed onion1 bunchFresh cilantro
7
Step 7

Step 7

Assembly: Place the ring on the plate. Put a base of avocado, press slightly. Add the quinoa and mango mixture, press again. Remove the ring carefully.
8
Step 8

Step 8

Finish with the rest of the vinaigrette on top and some fresh cilantro leaves.

Your culinary masterpiece is ready to enjoy!

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

Celebración cómica y surrealista de Vegan Andean Quinoa Timball with Avocado and Mango, con ingredientes: Tricolor Quinoa (or white), Ripe Avocado, Mango (perfectly ripe), Red onion, Fresh cilantro.

Composición final humorística de Vegan Andean Quinoa Timball with Avocado and Mango con Tricolor Quinoa (or white), Ripe Avocado, Mango (perfectly ripe), Red onion, Fresh cilantro
Imagen final de la receta Vegan Andean Quinoa Timball with Avocado and Mango, ingredientes: Tricolor Quinoa (or white), Ripe Avocado, Mango (perfectly ripe), Red onion, Fresh cilantro

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