Quinoa and Avocado Causa Rolls with Spring Vegetable Medley

Ingredients

• 1 cup Quinoa
• 2 ripe Avocado
• 2 tbsp Lime juice
• 1 tbsp Aji Amarillo paste
• 1/2 cup Asparagus
• 1/4 cup Radishes
• 1/2 cup Green beans
• 1/4 cup Peas
• 2 tbsp Cilantro
• 2 tbsp Mayonnaise

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of Quinoa and 2 cups of water into a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes until all the water is absorbed and the quinoa appears fluffy. Remove the saucepan from the heat and let the quinoa cool completely in the pan.
2. 2While the quinoa cools, mash the 2 ripe Avocados in a medium bowl until they are smooth. Stir in the 2 tbsp Lime juice and the 1 tbsp Aji Amarillo paste until well combined.
3. 3Trim the tough ends off the 1/2 cup Asparagus and the 1/4 cup Green beans. Bring a small pot of water to a boil over high heat (100°C / 100°C). Add the trimmed 1/2 cup Asparagus and 1/4 cup Green beans to the boiling water and cook for 2-3 minutes until they are bright green and tender-crisp. Immediately transfer the cooked asparagus and green beans to a bowl of ice water to stop the cooking, then drain them thoroughly and chop them into 1.27 cm pieces. Thinly slice the 1/4 cup Radishes.
4. 4In a large bowl, combine the cooled 1 cup Quinoa, the mashed avocado mixture, the chopped 1/2 cup Asparagus, the chopped 1/4 cup Green beans, the sliced 1/4 cup Radishes, the 1/4 cup Peas, and the 2 tbsp Cilantro. Gently mix all the ingredients together until they are evenly distributed.
5. 5Lay a piece of plastic wrap, approximately 30.48 cm (30 cm) long, on a clean, flat surface. Scoop half of the quinoa mixture onto the plastic wrap and shape it into a log, about 15.24 cm (15 cm) long and 5.08 cm (5 cm) in diameter. Tightly roll the plastic wrap around the log, twisting the ends to secure it and create a firm, compact shape. Repeat this process with the remaining quinoa mixture to make a second log. Chill both logs in the refrigerator for at least 15 minutes to allow them to firm up.
6. 6Remove the chilled logs from the refrigerator and carefully unwrap them. Using a sharp knife, cut each log into 4 equal pieces, approximately 3.81 cm (3.8 cm) thick, creating 8 rolls in total. Arrange the rolls on a serving plate and serve immediately, offering the 2 tbsp Mayonnaise on the side.

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