Inca-style Quinoa Polenta with Roasted Vegetables

Ingredients

Inca-style Quinoa Polenta with Roasted Vegetables differs from the original Italian polenta by incorporating quinoa, a staple grain of the Inca civilization. The dish also embraces the flavors and ingredients of Inca cuisine, such as Andean vegetables and indigenous herbs and spices. This adaptation infuses the dish with the essence of Inca culture, creating a distinct and exciting flavor profile. We alse have the original recipe for Polenta, so you can check it out.

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 1 cup (160g) cornmeal 1 cup (160g) cornmeal
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 red onion, sliced 1 red onion, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon cumin 1 teaspoon 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): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 54g, 6g
• Protein: 9g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the quinoa thoroughly under cold water.
2. 2.
   In a large saucepan, bring the vegetable broth to a boil.
3. 3.
   Add the quinoa to the boiling broth and reduce the heat to low. Simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
4. 4.
   In a separate saucepan, bring 4 cups of water to a boil.
5. 5.
   Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
6. 6.
   Reduce the heat to low and continue stirring until the polenta thickens, about 15 minutes.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   In a large baking dish, toss the sliced bell peppers, zucchini, and red onion with olive oil, cumin, paprika, salt, and pepper.
9. 9.
   Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
10. 10.
    Serve the quinoa polenta topped with the roasted vegetables and garnish with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Cornmeal — Gradually whisk in the cornmeal to prevent lumps from forming.
• Bell peppers — Slice the bell peppers evenly for even roasting.
• Zucchini — Do not overcook the zucchini to maintain its texture.
• Red onion — Slice the red onion thinly for a milder flavor.

Tips & Tricks

• For added flavor, toss the cooked quinoa with a squeeze of lime juice before serving.
• Experiment with different roasted vegetables such as sweet potatoes or eggplant.
• Add a sprinkle of toasted pumpkin seeds for extra crunch.
• Drizzle with a tangy dressing made from lime juice, olive oil, and a touch of honey.
• Leftovers can be refrigerated and enjoyed the next day as a cold salad.

Serving advice

Serve the Inca-style Quinoa Polenta with Roasted Vegetables as a main course accompanied by a fresh green salad. It can also be served as a side dish alongside grilled chicken or fish.

Presentation advice

Arrange the roasted vegetables on top of the quinoa polenta, allowing their vibrant colors to shine through. Garnish with fresh cilantro for a pop of green.