Vegan Arroz de Juane
Experience the plant-based twist on a Peruvian classic with this Vegan Arroz de Juane! Infused with the aromatic warmth of turmeric, paprika, and cumin, this dish combines fluffy long-grain rice, protein-packed quinoa, and vibrant vegetables like carrots, red bell peppers, and green peas. Cooked in savory vegetable broth and enlivened with fresh cilantro, this vegan version delivers the same satisfying flavors and textures as the traditional recipe. Optionally wrapped in banana leaves for an authentic presentation, it’s perfect for an impressive dinner or a unique cultural experience. Ready in just an hour, this gluten-free and wholesome recipe is a celebration of Peruvian cuisine that’s as healthy as it is flavorful.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 cup cooked quinoa
- 1.5 cups long-grain white rice
- 3 cups vegetable broth
- 0.5 cup green peas
- 1 large carrot, finely diced
- 1 large red bell pepper, finely diced
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 4 large banana leaves (optional for wrapping)
Instructions
Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
Add minced garlic, turmeric powder, sweet paprika, and ground cumin to the pot, stirring constantly for 1 minute until fragrant.
Incorporate the long-grain white rice, stirring for 2-3 minutes to coat it well with spices.
Pour in the vegetable broth and add the diced carrots, red bell pepper, salt, and ground black pepper. Stir well.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes.
Remove the lid and gently stir in the cooked quinoa and green peas. Cover again and cook on low heat for an additional 10 minutes, or until the rice is fully cooked and the liquid is absorbed.
Turn off the heat, fluff the rice with a fork, and stir in the chopped fresh cilantro.
If wrapping with banana leaves, briefly pass the leaves over an open flame or boiling water to make them pliable.
Place a portion of the rice mixture onto each banana leaf, fold to wrap securely, and serve warm.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.5 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
