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Peruvian Quinoto (Vegetarian)
Peruvian Quinoto (Vegetarian)
Quinotto is a delicious and nutritious Peruvian dish, a twist on Italian risotto, but made with quinoa, an ancient grain native to the Andes. Here is a recipe for Peruvian quinotto:
Ingredients :
1 cup quinoa
2 cups of vegetable broth
1 onion, finely chopped
2 cloves of garlic, minced
1 red pepper, diced
1 yellow pepper, diced
1 carrot, cut into small cubes
1 cup frozen peas
1/2 cup fresh cheese (such as feta or goat cheese)
1/4 cup crème fraîche or coconut milk (optional)
2 tablespoons of olive oil
Salt and ground black pepper, to taste
Chopped fresh parsley, to garnish
Instructions :
Rinse the quinoa with cold water in a fine sieve, then drain.
In a saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and translucent.
Add the diced peppers and carrots, and cook for about 5 minutes, until tender but still crunchy.
Add the rinsed quinoa to the pot and mix with the vegetables, cooking them for about 2 minutes.
Pour the vegetable stock into the saucepan and bring to the boil. Reduce the heat and simmer for about 15-20 minutes, or until the quinoa is tender and all the liquid is absorbed.
Add the frozen peas and cook for another 3-5 minutes.
Remove from the heat and add the cream cheese and possibly the crème fraîche or coconut milk. Season with salt and pepper to taste.
Garnish with chopped fresh parsley before serving.
Serve quinotto hot as an accompaniment to other Peruvian dishes or as a main course with a green salad. It's a delicious and nutritious dish that the whole family will enjoy!
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Peruvian Quinoto (Vegetarian)
Quinotto is a delicious and nutritious Peruvian dish, a twist on Italian risotto, but made with quinoa, an ancient grain native to the Andes. Here is a recipe for Peruvian quinotto:
Ingredients :
1 cup quinoa
2 cups of vegetable broth
1 onion, finely chopped
2 cloves of garlic, minced
1 red pepper, diced
1 yellow pepper, diced
1 carrot, cut into small cubes
1 cup frozen peas
1/2 cup fresh cheese (such as feta or goat cheese)
1/4 cup crème fraîche or coconut milk (optional)
2 tablespoons of olive oil
Salt and ground black pepper, to taste
Chopped fresh parsley, to garnish
Instructions :
Rinse the quinoa with cold water in a fine sieve, then drain.
In a saucepan, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and translucent.
Add the diced peppers and carrots, and cook for about 5 minutes, until tender but still crunchy.
Add the rinsed quinoa to the pot and mix with the vegetables, cooking them for about 2 minutes.
Pour the vegetable stock into the saucepan and bring to the boil. Reduce the heat and simmer for about 15-20 minutes, or until the quinoa is tender and all the liquid is absorbed.
Add the frozen peas and cook for another 3-5 minutes.
Remove from the heat and add the cream cheese and possibly the crème fraîche or coconut milk. Season with salt and pepper to taste.
Garnish with chopped fresh parsley before serving.
Serve quinotto hot as an accompaniment to other Peruvian dishes or as a main course with a green salad. It's a delicious and nutritious dish that the whole family will enjoy!