Guiso de Quinoa

A cozy Peruvian quinoa stew.

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12.8.20

Protein packed from the quinoa, slightly spicy from the aji panca, and extra delicious with the choclo (Peruvian corn) and little bits of cheese- this stew is perfect to warm you up inside on a cold day.

Guiso de Quinoa Recipe

Yield: 4 servings

Ingredients

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3 Tablespoons oil

Half medium red onion, small diced

6 garlic cloves, minced

3 Tablespoons aji panca (Found in many Latinx grocery stores as a paste.)

2 medium russet potatoes, peeled, cut into large cubes

2 Roma tomatoes, small diced

3/4 cup choclo (Peruvian large kernel corn), shelled

2 cups quinoa, rinsed

6 cups water

2 Tablespoons salt, or to taste

2 Tablespoons chicken powder, or to taste

1 1/2 teaspoon black pepper, or to taste

1 cup queso fresco, cubed

8 sprigs cilantro, leaves plucked off and minced

2 Hass avocados, sliced

Directions

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1. In a large pot heat up oil on medium heat.

2. Once the oil is hot, add the onions, garlic, and a sprinkle of salt and sauté until translucent. About 3 min.

3. Add aji panca and sauté everything for 3 minutes.

4. Add potatoes, choclo, and tomatoes. Mix well.

5. Add quinoa, water, salt, chicken powder, and black pepper. Mix well and cover the pot. Allow to cook until the quinoa and potatoes are cooked through. About 15-20 min. Stir and scrape the bottom of the pot every 5-7 min.

6. Add cilanto and cheese, stir and it’s ready.

7. Serve with avocado slices on top.