Peruvian Quinoa & Black Bean Causa with Avocado & Cilantro Oil

Ingredients

• 200 g yellow potatoes, peeled and cubed
• 0.5 cup cooked quinoa, cooled
• 0.5 cup cooked black beans, drained and rinsed
• 0.5 whole avocado, ripe
• 0.25 cup fresh cilantro, packed
• 2 tbsp lime juice, fresh squeezed
• 3 tbsp extra virgin olive oil, divided
• 1 whole garlic clove, minced
• 0.25 tsp turmeric powder
• 0.5 tsp ground cumin
• 0.5 tsp sea salt
• 0.25 tsp black pepper

Instructions

1. 1

   Boil diced potatoes in salted water for 12-15 minutes until fork-tender. Drain and return to pot.

2. 2

   Mash potatoes with 1 tbsp olive oil, minced garlic, turmeric, ground cumin, salt, and pepper until smooth and creamy.