Description
Eat Curious Dehydrated Pieces are served over fluffy quinoa and topped with a zesty tomato and grilled corn salsa in this vibrant and refreshing Peruvian salad. Served with a creamy, tangy aji verde sauce, this dish is bursting with fresh flavours and tantalizing textures.
THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS CULINARY DIRECTOR RHYS
Rhys Richardson develops healthier, more sustainable recipes designed for real kitchens. With a background in contract catering and multi-site operations, he understands the balance between nutrition, cost, consistency, and scale. His approach blends practical foodservice thinking with bold flavours and strong presentation, creating dishes that are nutritious, simple to execute, and visually appealing. By combining culinary creativity with operational insight, Rhys demonstrates how Eat Curious ingredients can be used to deliver satisfying meals that support healthier, more sustainable menus.
Ingredients
300g Eat Curious Dehydrated Pieces
900ml water (or stock for extra flavour)
800g cooked quinoa (red and white mix)
500g salad
350g aji verde sauce (recipe below)
500g plantain (optional)
sunrise salad:
350g tomatoes, diced
250g grilled corn kernels
150g red onion, finely chopped
150g ripe mangoes, diced
20g fresh coriander leaves, chopped
100ml lime juice
aji verde sauce:
300g ripe avocados or replace
with chickpea
25g fresh cilantro leaves
50g tinned jalapeño peppers, drained
50g garlic cloves, minced
250ml lime juice
50ml tablespoons olive oil
salt and pepper to taste
water (as needed for desired consistency)
Instructions
- Rehydrate Eat Curious Dehydrated Pieces: Spread Eat Curious Dehydrated Pieces evenly in a gastronorm tray. Soak in 900ml water (or stock for extra flavour) for at least 30 minutes. Drain excess water.
- Cook rehydrated pieces: Coat in oil and cook in the oven at 180°C until core temperature is reached.
- Quinoa: Cook quinoa as per packet instructions. Fluff and dress with oilive oil and herbs.
- Prepare salad: Mix diced tomatoes, grilled corn, onion, mango, and coriander in a bowl. Squeeze lime juice over and toss to combine.
- Prepare plantain: Peel and slice plantains, fry in a pan until golden and caramelised.
- Prepare aji verde sauce: Blend avocado or chickpeas, cilantro, jalapeño, minced garlic, lime juice, olive oil, salt, and pepper until smooth.
- Assemble the bowl: Add quinoa, top with Eat Curious Dehydrated Pieces, sunrise salad, caramelised plantain slices, and drizzle aji verde Sauce generously. Garnish with coriander leaves and lime wedges if desired.
Notes
Impact per serving: 0.49kg CO2 & 421l water
To prepare recipe using our frozen range: Steam x2 500g bag of Original Pieces (from frozen). Place unopened, frozen bag into a steamer, ensuring to lay flat on the tray. Cook for 20 minutes at 90°C. Let stand for 1-2 minutes to allow hot steam to deflate. For alternative methods, please refer to the cooking instructions found on the product page by clicking here.
- Category: Dehydrated Pieces
- Cuisine: Peruvian
Nutrition
- Serving Size: Nutritional Values per 100g
- Calories: 104
- Sugar: 2.2g
- Sodium: 0.41g salt
- Fat: 3g
- Saturated Fat: 0.5g
- Carbohydrates: 8.7g
- Fiber: 3g
- Protein: 8.4g
