Inca-style Quinoa Labskaus

Ingredients

Inca-style Quinoa Labskaus differs from the original Norwegian Labskaus by incorporating traditional Inca ingredients and flavors. Instead of using salted meat and potatoes, this recipe replaces them with quinoa, sweet potatoes, and a variety of Andean vegetables. The addition of aji amarillo and cumin gives the dish a distinct Inca twist, infusing it with a unique and vibrant flavor profile. We alse have the original recipe for Labskaus, so you can check it out.

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 large sweet potato, peeled and diced 1 large sweet potato, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil
• 1 teaspoon aji amarillo paste 1 teaspoon aji amarillo paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 52g, 9g
• Protein: 8g
• Fiber: 8g
• Salt: 0.6g

Preparation

1. 1.
   Rinse the quinoa under cold water to remove any bitterness.
2. 2.
   In a medium-sized pot, bring the vegetable broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
3. 3.
   In a separate pan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become translucent.
4. 4.
   Add the sweet potato, bell pepper, and corn kernels to the pan. Cook for 8-10 minutes, or until the vegetables are tender.
5. 5.
   Stir in the aji amarillo paste and ground cumin, ensuring that the vegetables are evenly coated with the spices.
6. 6.
   Add the cooked quinoa to the pan and mix well to combine all the ingredients. Season with salt and pepper to taste.
7. 7.
   Cook for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Serve the Inca-style Quinoa Labskaus hot, garnished with fresh cilantro.

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 spice preference. Add more for a spicier flavor or reduce the amount for a milder taste.
• Sweet potatoes — Ensure that the sweet potatoes are diced into small, uniform pieces to ensure even cooking.

Tips & Tricks

• For added protein, you can incorporate cooked black beans or tofu into the dish.
• Feel free to customize the vegetables according to your preference. You can add zucchini, peas, or carrots for additional variety.
• Serve the Inca-style Quinoa Labskaus with a side of avocado slices for a creamy and nutritious addition.
• If you prefer a smoky flavor, you can sprinkle some smoked paprika on top before serving.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Inca-style Quinoa Labskaus as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be enjoyed as a side dish alongside grilled chicken or fish.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of paprika and a few additional cilantro leaves. Serve it in a colorful bowl or on a vibrant plate to highlight the beautiful colors of the vegetables.