Wachipa - Peruvian Quinoa Stew

Ingredients

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon chili powder 1/2 teaspoon chili powder
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 8g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the quinoa thoroughly under cold water to remove any bitterness. Set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they turn translucent.
3. 3.
   Add the ground cumin, paprika, and chili powder to the pot, and stir well to coat the onions and garlic with the spices.
4. 4.
   Add the diced potatoes, carrots, and red bell pepper to the pot, and sauté for a few minutes until they start to soften.
5. 5.
   Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 15 minutes, or until the vegetables are tender.
6. 6.
   Add the rinsed quinoa to the pot and stir well. Cover the pot and simmer for an additional 15-20 minutes, or until the quinoa is cooked and has absorbed the flavors of the stew.
7. 7.
   Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

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.
• Potatoes — Choose waxy potatoes like Yukon Gold or red potatoes for this recipe, as they hold their shape well during cooking.
• Bell pepper — Feel free to use different colors of bell peppers to add visual appeal to the dish.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the Wachipa stew with a squeeze of fresh lime juice for a tangy twist.
• Feel free to customize the vegetables based on your preference and seasonal availability.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Add a dollop of creamy avocado or a sprinkle of grated cheese as a garnish for added richness.

Serving advice

Serve the Wachipa stew hot in individual bowls. Garnish with fresh cilantro and a squeeze of lime juice for a burst of freshness. Accompany the stew with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

Present the Wachipa stew in a rustic clay pot or a colorful ceramic bowl to showcase its vibrant colors. Sprinkle some chopped cilantro on top for an added pop of green. Serve with a side of warm bread or a basket of colorful tortilla chips for an inviting presentation.