Peruvian-Style Quinoa Bowl Fill 1 Created with Sketch.

with Crispy Chickpeas, Purple Potatoes & Orange

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 750 calories

These hearty bowls feature late-season produce favorite: the purple potato (indigenous to Peru)—beloved for it’s creamy texture and vibrant, hard-to-miss color.

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fresh
ingredients
Peruvian-Style Quinoa Bowl with Crispy Chickpeas, Purple Potatoes & Orange
Title
  • ½ cup Red Quinoa
  • 1 15.5-Ounce Can Chickpeas
  • ¾ lb Purple Potatoes
  • 1 Navel Orange
  • 1 Yellow Onion
  • ¼ cup Cilantro Sauce
  • 1 Tbsp Honey
  • 2 Tbsps Crème Fraîche
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Prepare the ingredients & marinate the orange:
1 Prepare the ingredients & marinate the orange:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Medium dice the potatoes. Halve, peel, and medium dice the onion. Peel and medium dice the orange. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced orange, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the cilantro sauce and crème fraîche. Season with salt and pepper. 

Roast the chickpeas & potatoes:
2 Roast the chickpeas & potatoes:

Meanwhile, line a sheet pan with a layer of paper towels. Spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the diced potatoes to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chickpeas are browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Cook the quinoa:
3 Cook the quinoa:

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to  the pot.

Cook the onion:
4 Cook the onion:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally,  8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening), vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt an pepper if desired

Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

To the pot of cooked quinoa, add the cooked onion and 1 teaspoon of  olive oil. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the roasted chickpeas and potatoes and marinated orange. Drizzle with the creamy cilantro sauce. Enjoy!

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Prepare the ingredients & marinate the orange:
1 Prepare the ingredients & marinate the orange:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling  on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Medium dice the potatoes. Halve, peel, and medium dice the onion. Peel and medium dice the orange. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a bowl, combine the diced orange, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the cilantro sauce and crème fraîche. Season with salt and pepper. 

2 Roast the chickpeas & potatoes:

Meanwhile, line a sheet pan with a layer of paper towels. Spread the drained chickpeas onto the paper towels. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. Add the diced potatoes to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until the potatoes are tender when pierced with a fork and the chickpeas are browned and crispy (be careful, as the chickpeas may pop as they roast). Remove from the oven.

Roast the chickpeas & potatoes:
Cook the quinoa:
3 Cook the quinoa:

Meanwhile, add the quinoa to the pot of boiling water and cook, uncovered, 14 to 16 minutes, or until tender. Turn off the heat. Drain thoroughly and return to  the pot.

4 Cook the onion:

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally,  8 to 10 minutes, or until lightly browned and softened. Add the honey (kneading the packet before opening), vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt an pepper if desired

Cook the onion:
Finish the quinoa & serve your dish:
5 Finish the quinoa & serve your dish:

To the pot of cooked quinoa, add the cooked onion and 1 teaspoon of  olive oil. Season with salt and pepper; stir to combine. Serve the finished quinoa topped with the roasted chickpeas and potatoes and marinated orange. Drizzle with the creamy cilantro sauce. Enjoy!