Golden Quinoa Causa with Rocoto Chicken and Warm Avocado Salad

Name: Golden Quinoa Causa with Rocoto Chicken and Warm Avocado Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.1 lb chicken breast, sliced into strips; 1.75 lb yellow potatoes; 2/3 cup white quinoa; 1 cup chicken broth; 2 tbsp rocoto paste; 4 tsp minced garlic; 3 tbsp lime juice; 3 tbsp vegetable oil; 1 cup red onion; 1 cup cooked Peruvian corn kernels; 2 units avocado; 1/2 cup fresh cilantro; 1 tbsp ají amarillo paste; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 tsp ground cumin; 2 tbsp butter; 2 cups lettuce leaves

An original Peruvian-inspired recipe that reimagines the classic causa concept in a warm, golden version made with yellow potatoes and quinoa, topped with juicy chicken sautéed with rocoto, lime, and garlic, and served with a warm avocado, red onion, and corn salad. It offers contrasting textures, balanced heat, and a comforting yet modern flavor profile.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g chicken breast, sliced into strips (skinless)
800 g yellow potatoes (peladas and en trozos large)
120 g white quinoa (enjuagada)
240 ml chicken broth (for cocinar the quinua)
30 g rocoto paste (ajustar to taste)
12 g minced garlic (divided)
45 ml lime juice (freshly squeezed, divided)
45 ml vegetable oil (divided)
150 g red onion (en pluma fina, divided)
150 g cooked Peruvian corn kernels (puede usarse maíz large cocido)
2 units avocado (diced medium)
20 g fresh cilantro (chopped, divided)
20 g ají amarillo paste (for the dough of papa)
8 g salt (or to taste, divided)
2 g black pepper (or to taste, divided)
1 g ground cumin (for the chicken)
25 g butter (for dorar the causa)
60 g lettuce leaves (for servir)

Nutrition facts

per serving

503 kcal

Calories

33 g

Protein

42 g

Carbs

23 g

Fat

6 g

Fiber

36 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Cook the yellow potatoes in a pot with enough water and 1 teaspoon of salt for 18 to 20 minutes, or until very tender. Drain well and pass them through a potato ricer while still hot.
2
2. While the potatoes cook, place the white quinoa and chicken broth in a small saucepan. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the liquid is absorbed and the quinoa is tender. Let rest for 5 minutes and fluff with a fork.
3
3. Mix the mashed potatoes with the cooked quinoa, ají amarillo paste, 1 tablespoon lime juice, 1 tablespoon vegetable oil, half of the chopped cilantro, 1/2 teaspoon black pepper, and salt to taste. Work the mixture until you have a uniform dough. Keep warm.
4
4. Season the chicken strips with rocoto paste, half of the minced garlic, ground cumin, 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Let rest for 10 minutes.
5
5. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and sauté half of the red onion for 2 minutes. Add the remaining minced garlic and cook for 30 seconds. Add the seasoned chicken and cook for 6 to 8 minutes, stirring, until fully cooked and lightly browned.
6
6. In another nonstick skillet, melt the butter over medium heat. Divide the potato-quinoa mixture into 4 portions and shape into thick rounds. Brown them for 3 to 4 minutes per side until a light golden crust forms.
7
7. Preheat the oven to 200 °C / 400 °F. Place the cooked corn kernels on a small tray, toss with 1 teaspoon vegetable oil and a pinch of salt, and roast for 8 minutes to intensify their flavor.
8
8. Make the warm salad by combining in a bowl the remaining red onion, the roasted corn, diced avocado, the remaining lime juice, the rest of the chopped cilantro, 1 teaspoon vegetable oil, and a pinch of salt. Toss gently so the avocado keeps its shape.
9
9. To serve, place lettuce leaves on each plate, set a golden quinoa causa round on top, add a portion of rocoto chicken, and finish with the warm avocado and corn salad. Serve immediately.

Chef tips

If you want a firmer causa, let the potato-quinoa mixture rest for 10 minutes before browning it. For milder heat, mix the rocoto paste with an extra teaspoon of oil before seasoning the chicken.

Substitutions

You can swap the chicken for turkey strips. If yellow potatoes are unavailable, use Yukon Gold potatoes. Peruvian corn can be replaced with large white corn or cooked sweet corn kernels. For a dairy-free version, replace the butter with more vegetable oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon