Chilean Empanadas with Inca Quinoa Salad $12.95

Dairy free - Gluten free - Nut free - Vegan

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Sorry, this item is not available today but we've got plenty of other great meals for you to try.

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Chilean Empanadas with Inca Quinoa Salad by Chef Ariel Bangs

Chef Ariel Bangs

Chef Ariel Bangs

My focus is on clean eating, creating flavorful vegan and gluten-free meals—a new vision of what vegan and gluten-free should taste like. It should make your taste buds dance!

Circle border i Description

Explore South America with this hearty and flavorful dish reminiscent of Chile! You will enjoy two hand held masa garlic empanadas filled with corn, black eyed peas and butternut squash tossed in a beautiful Santiago spice blend served with an Incan cabbage and quinoa salad with garlic cumin dressing.

  • ⓞ Oven 7-10 min, 375°F
  • ⓜ Microwave 1-2 min

Ingredients Ingredients

butternut squash, black eyed peas, corn, tomatoes, white quinoa, masa, garlic powder, cumin, ginger, onion, chipotle pepper, sea salt, vegetable broth (celery, onions, carrots, water), paprika, lemon juice, cabbage, red chili pepper, sundried tomatoes

Star Reviews (2)

Lindsay S.

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This was great. We ordered 2 servings - one empanada had only black beans which was different than the description but was still very good. And enough quinoa salad left for lunch today.

Maren S.

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I hate to say that I was really disappointed - I followed the oven reheating instructions but the empanadas were cold and very dry. I felt like warming them further would dry them out more.