Quinoa and kiwicha empanadas


1/2 onion
2 cloves of garlic
1/2 sprig of onion on the branch
1/4 of a red bell pepper
1 cup of chickpeas ready and drained
1/3 cup of Ecoinca quinoa (does not require washing)
1/3 cup of Ecoinca kiwicha
1 tsp. of salt
1 splash of soy sauce
1 very ripe banana
2 cups of cornmeal
Oil for frying
Spices to taste: pepper, paprika, cumin and thyme


1. Prepare the quinoa and kiwicha with water and salt.
2. In a pan with oil add the chopped vegetables and when
are golden brown, add the chickpeas. You can shred some
with a fork so that they are like a puree.
3. Let cook for 3 minutes and add the quinoa and kiwicha
previously prepared.
4. Mix and add salt, pepper and the other suggested spices.
5. Add the soy sauce and mix. Once ready, put it to rest.

For the dough:
1. In a blender, add the peeled and sliced ​​ripe banana
plus three cups of water. Mix until you get a homogeneous liquid
and pour it into a bowl.
2. Add the cornmeal and knead until the mixture is
homogeneous. Do not leave it so soft to prevent it from breaking.
Add water if necessary.

To assemble the empanadas:
1. Use a plastic surface with a little oil on top
to prevent sticking.
2. Roll out the dough and add the stew.
3. Close the empanada with a mold or a lid.
4. Submerge in a pot with previously heated oil.
You will fry each patty for 1 or 2 minutes until
is golden brown.

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