Quinoa Salad ‘Peruvian Causa’ Style

Quinoa Salad ‘Peruvian Causa’ Style

The presentation of a ‘Peruvian causa,’ especially when plated in individual portions is always very aesthetic and colourful. Remember that thoughtful presentation leads to a more enjoyable meal!

This quinoa salad is a lighter version of the original Peruvian causa – a spicy cold mashed potato layered with other garnish and sauces

The original Peruvian causa is made with potatoes and the garnish is usually mixed with mayonnaise. This quinoa salad version is made with white quinoa, avocado, soft boiled egg and pan-fried prawns. Top the salad with the sauce of your choice. I have two light sauce suggestions for you -Spicy Feta Cheese Sauce and Spicy Avocado Cream.

Serves 4 - 6

Salad ingredients:

250 gr White quinoa

1 Bay leaf

2 – 3 Avocados

300 gr Raw peeled prawns

4 Eggs

2 tbsp. Olive oil

½ Lime squeezed to taste

1 Bird’s eye chilli finely chopped

Salt and ground black pepper

Coriander leaves


Step 1: Salad prep

  1. Rinse quinoa in a strainer under running water until the water comes clear.
  2. Cook with boiling vegetable stock to add flavour at medium to low heat for 15 minutes.
  3. Remove from heat and cover pot. Let rest for ten more minutes.
  4. Season quinoa with finely chopped chilli, olive oil, salt, pepper and some lime drops.
  5. Place prawns in a pan with olive oil in a medium to low heat and cook until they are pink on both sides. Do not overcook or they will be dry and chewy.
  6. Reserve in a bowl.
  7. Cut prawns in big pieces and reserve four whole for decoration.
  8. Cut avocado in quarters lengthwise. Carefully remove the skin and slice lengthwise.
  9. Place eggs in boiling water and cook for seven minutes in medium heat. Remove from the hot water and place in a bowl with iced water. This will stop the cooking. When the eggs are cold peel and cut in quarters. The yolk will be semi-runny, beautiful and delicious.
  10. Chop coriander leaves to use for decoration.

Step 2: Assembling the salad

  1. Use a food circle and place it on a plate.
  2. With the help of a spoon add a heaping tablespoon of quinoa mix inside the circle and tap with the back of the spoon. 
  3. Add a layer of chopped prawns and half an egg. Season with salt and pepper. The runny yolk should help keep the prawns together.
  4. Add another layer of quinoa and lightly tap to make it more compact.
  5. Place the sliced avocado with the green side of the slices looking out. Season with salt flakes.
  6. Carefully add another layer of quinoa and tap. Make sure the layers don’t fall apart. 
  7. Slowly remove the circle.
  8. Decorate on top with a whole prawn, egg, avocado, salt flakes and chopped coriander.
  9. Pour about two tablespoons of the creamy sauce of your choice around the salad and on top.

Recipes for Two Sauces

1 – Spicy Feta Cheese Sauce

Makes ~ 2 cups


½ Onion

1 Bird’s eye chilli chopped

¼ cup Greek yogurt

½ tbsp. Olive oil

2 drops Balsamic vinegar

2 tbsp. Non-dairy milk

¼ cup Feta cheese

Salt and ground black pepper to taste


  1. Sautée sliced onion and chopped chilli until soft.  
  2. Blend all ingredients until you get a creamy sauce.
  3. Adjust seasoning.

2 – Spicy Avocado Cream

Makes ~ 1 cup


1 Ripe avocado peeled, pitted

½ Lime juice

½ cup Non-dairy milk (I used Oat milk)

¼ tsp. Ground cayenne pepper

Salt and ground black pepper to taste


  1. Blend all ingredients.
  2. Season to taste.


Leave a comment or question in the box below and if you make this recipe tag me on Instagram @SolangeLavander and use the hashtag #SolangeLavanderBlog I would love to see your pictures 😉

You may be interested in other recipes.

Spicy Coconut Shrimp
Black Seafood Spaghetti
Black Quinoa Salad

2 thoughts on “Quinoa Salad ‘Peruvian Causa’ Style”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.