Quinoa Picadillo Empanadas
This dish was first developed back in 2013 and still makes appearances on the menu due to popular demand! Picadillo is a traditional Latin American dish similar to "hash" in the United States, where ingredients are chopped finely and sauteed together. In this dish, the picadillo is stuffed into 3 golden brown empanadas and baked. Our vegetarian hash is made from quinoa, raisins, potatoes, celery, slivered almonds, and roasted carrots. Dip them in the included chimichurri sauce to get the full effect.
Our empanadas are best served at room temperature, we suggest removing them from the fridge 5-10 minutes before eating. Dress accompanying salad and enjoy!
Quinoa picadillo: white quinoa, potatoes, carrot, parsley onion, celery, almonds, cinnamon, raisin and clove, empanada dough, mixed greens, chimichurri: red wine vinegar, salt, red pepper flakes, sesame seeds, oregano, garlic, cumin, ginger, onion, cilantro, parsley and olive oil Allergens: Eggs and wheat
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
- Calories: 560
- Fat: 24g
- Carbohydrates: 78g
- Protein: 16g
