Inca-style Quinoa Bøfsandwich

Ingredients

In the Inca-style Quinoa Bøfsandwich, the traditional Danish beef patty is replaced with a patty seasoned with Inca spices such as aji amarillo and cumin. Additionally, the bread is substituted with quinoa bread, and the traditional toppings are enhanced with Inca-inspired flavors. We alse have the original recipe for Bøfsandwich, so you can check it out.

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 tablespoon aji amarillo paste 1 tablespoon aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 1 cup cooked quinoa 1 cup cooked quinoa
• 4 slices of quinoa bread 4 slices of quinoa bread
• 1 tomato, diced 1 tomato, diced
• 1/2 red onion, finely chopped 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Lettuce leaves for garnish Lettuce leaves for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the ground beef, aji amarillo paste, cumin, paprika, salt, and pepper. Mix well until all the spices are evenly distributed.
2. 2.
   Shape the beef mixture into patties of desired size.
3. 3.
   Heat a grill or skillet over medium-high heat and cook the patties for about 4-5 minutes per side, or until cooked to your desired level of doneness.
4. 4.
   In a separate bowl, combine the diced tomato, red onion, cilantro, and olive oil to make the salsa. Season with salt and pepper to taste.
5. 5.
   Toast the slices of quinoa bread until golden brown.
6. 6.
   To assemble the sandwich, place a generous amount of cooked quinoa on one slice of toasted quinoa bread. Top with a beef patty and spoonfuls of the tomato salsa. Add lettuce leaves for garnish, if desired. Finish with another slice of toasted quinoa bread.
7. 7.
   Serve the Inca-style Quinoa Bøfsandwich warm and enjoy!

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Aji amarillo paste — Adjust the amount of aji amarillo paste according to your desired level of spiciness. Add more for a bolder flavor.

Tips & Tricks

• For a vegetarian version, substitute the ground beef with cooked and seasoned quinoa patties.
• Add a slice of cheese on top of the beef patty for a melty and creamy addition.
• Experiment with different types of quinoa bread, such as red or black quinoa bread, for added visual appeal and flavor.
• Serve the sandwich with a side of sweet potato fries for a complete meal.
• If aji amarillo paste is not available, substitute with a combination of chili powder and yellow bell pepper paste for a similar flavor profile.

Serving advice

Serve the Inca-style Quinoa Bøfsandwich with a side of sweet potato fries and a refreshing Peruvian Chicha Morada drink for an authentic Inca culinary experience.

Presentation advice

To enhance the presentation, cut the sandwich diagonally and secure each half with a toothpick. Garnish the plate with a sprinkle of fresh cilantro leaves for a pop of color.