Peel potatoes and cut into ½ cubes. Place into salted water (½ tsp) and bring to a boil. Cook until soft, about 10 minutes. Test for doneness by pricking potato with fork. When finished cooking, drain water and set aside to cool. When potatoes are cool, mash with your hands or a fork.
While potatoes are cooking, rinse and drain ½ cup quinoa a couple times in clean water. Drain all water, add 1 cup of clean fresh water and bring to a boil over medium high heat. When water boils, lower heat and cook about 10-12 minutes or until quinoa has absorbed most of the water and is done.
Heat 1 T olive oil in a skillet over medium-high heat and add carrots and onions. Cook until carrots are soft, stirring frequently so they don’t burn. Add spinach at the end and cook for 30-60 seconds. Add cooked quinoa and stir to combine. Add salt and pepper to taste. Remove from heat and set aside.
Place all ingredients into refrigerator and allow to chill for 30 minutes.
Remove potatoes from refrigerator and add plain yogurt, aji Amarillo paste, olive oil, 1 teaspoon salt and lime juice to mixture. Stir to combine well.
Peel avocado and remove seed. Mash with fork until mostly smooth and add ½ T of lime juice.
Place mold set on serving plate. Use a spoon to layer the ingredients.
Start with a layer of the potatoes (about ½ cup) and evenly spread out potatoes inside the mold.
Then top with ¼ cup quinoa mixture.
On top of the quinoa spread out ¼ cup mashed avocado.
Finish with another ½ cup of potato mixture. When final layer is added use a knife to level off.
Remove mold and repeat with next plate and causa.
Garnish each causa with quartered hard-boiled egg and one teaspoon of mayonnaise.
Notes
Special equipment: Mold to form final causa.Amount of ingredients will depend on the size of the mold used. For this recipe, I used. _____.Likely you will have quinoa leftover. Simply use it in another meal as a side dish or throw it on a salad.You can increase or decrease the amount of aji amarillo paste depending on the spiciness you prefer, but it also contributes to the color so reducing the aji will likely make the potato mixture less yellow.