Peruvian-style Quinoa Pilaf

Ingredients

In this Peruvian adaptation of Gamopilafo, we substitute the traditional rice with quinoa, a staple grain of the Andean region. We also incorporate Peruvian spices and aromatics, such as aji amarillo (yellow chili pepper) and cilantro, to infuse the dish with the vibrant flavors of Peru. Additionally, we introduce lime juice for a tangy kick, which adds a refreshing element to the pilaf. We alse have the original recipe for Gamopilafo, 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 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon aji amarillo paste (or substitute with aji amarillo powder) 1 teaspoon aji amarillo paste (or substitute with aji amarillo powder)
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 carrot, diced 1 carrot, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (150g) frozen peas 1 cup (150g) frozen peas
• Juice of 1 lime Juice of 1 lime
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 38g, 6g
• Protein: 7g
• Fiber: 6g
• 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 onion and garlic, and sauté until translucent.
3. 3.
   Stir in the aji amarillo paste and ground cumin, and cook for another minute to release their flavors.
4. 4.
   Add the quinoa to the saucepan and toast it for a couple of minutes, stirring constantly.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.
6. 6.
   In the meantime, heat a separate pan with a little olive oil and sauté the carrot, red bell pepper, and frozen peas until they are tender-crisp.
7. 7.
   Once the quinoa is cooked, fluff it with a fork and stir in the sautéed vegetables.
8. 8.
   Squeeze the lime juice over the pilaf and season with salt and pepper to taste.
9. 9.
   Garnish with fresh cilantro and serve hot.

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 a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño pepper.
• Feel free to customize the vegetable mix by adding other Peruvian ingredients like corn or diced sweet potatoes.
• To enhance the flavors, toast the quinoa before cooking it. This step adds a nutty aroma to the pilaf.
• If you can't find aji amarillo paste, substitute it with a combination of yellow bell pepper and a small amount of chili paste.

Serving advice

Serve the Peruvian-style Quinoa Pilaf as a main course accompanied by a fresh salad or as a side dish to grilled chicken or fish. It pairs well with a dollop of creamy avocado sauce or a spoonful of tangy salsa criolla.

Presentation advice

Garnish the pilaf with a sprig of fresh cilantro and a wedge of lime for an appealing presentation. Serve it in a colorful bowl or on a vibrant plate to highlight the dish's Peruvian influences.