Inca-inspired Quinoa Balbuljata

Ingredients

In the original Maltese Balbuljata, potatoes are the main ingredient, while this Inca-inspired version replaces potatoes with quinoa, a staple grain of the Inca civilization. Additionally, the traditional Maltese spices are substituted with Inca spices like aji amarillo and huacatay, which lend a unique and vibrant flavor profile to the dish. We alse have the original recipe for Balbuljata, so you can check it out.

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 teaspoon aji amarillo paste 1 teaspoon aji amarillo paste
• 1 teaspoon huacatay paste 1 teaspoon huacatay paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 8g
• Fiber: 7g
• Salt: 1g

Preparation

1. 1.
   Rinse the quinoa under cold water to remove any bitterness.
2. 2.
   In a saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
3. 3.
   Add the diced red bell pepper, zucchini, and corn kernels to the saucepan. Cook for 5 minutes, until the vegetables are slightly tender.
4. 4.
   Stir in the aji amarillo paste, huacatay paste, ground cumin, and paprika. Cook for another minute to allow the flavors to meld.
5. 5.
   Add the rinsed quinoa and vegetable broth to the saucepan. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
6. 6.
   Season with salt and pepper to taste. Fluff the quinoa with a fork.
7. 7.
   Serve the Inca-inspired Quinoa Balbuljata garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove the natural coating called saponin, which can give it a bitter taste if not washed off properly.

Tips & Tricks

• For added protein, you can stir in cooked black beans or diced tofu.
• Adjust the spiciness by increasing or decreasing the amount of aji amarillo paste according to your preference.
• Serve with a squeeze of fresh lime juice for a tangy twist.
• Feel free to add other vegetables like diced carrots or peas for extra color and flavor.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Inca-inspired Quinoa Balbuljata as a main dish accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Garnish the Quinoa Balbuljata with a sprig of fresh cilantro and a sprinkle of paprika for an appealing presentation. Serve it in a colorful bowl to highlight the vibrant colors of the dish.