Peruvian Quinoa Recipes

PERUVIAN QUINOA

Steps:

• Put quinoa with chicken broth in a large saucepan and bring to a boil.
• Reduce to simmer, cover and cook until all the broth is absorbed (about 10-15 minutes). Stir occasionally while simmering.
• In a small bowl; mix cream, sriracha, lemon juice, and sundried tomatoes.
• Add tomato mix to cooked quinoa and stir well.
• Stir in lima beans, orange juice, and parmesan cheese.
• Heat on low until cheese melts through (about 5 more minutes) then serve.

PERUVIAN QUINOA STEW

Steps:

• Rinse the quinoa well with cold water. Place the rinsed quinoa and water a in small pot, bring to a boil, then cover and cook medium-low heat for about 15 minutes until soft.
• While the quinoa is cooking, place the onions, garlic and vegetable oil in a soup pot and saute on medium heat for 5 to 8 minutes, or until slightly caramelized.
• Add celery and carrots to the soup pot and cook for an additional 5 minutes, stirring often.
• Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne, and oregano to the soup pot. Simmer covered for 10 to 15 minutes or until vegetables are tender.
• Stir in cooked quinoa and salt to taste. Top with cilantro and grated cheese, if desired, and serve immediately.

ORGANIC PERUVIAN QUINOA MUSHROOM SALTADO

Steps:

• Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.
• Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside.
• Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside.
• Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl.
• Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.
• To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve.
• Cut peppers in half and remove seeds and veins.
• Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.
• While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge.

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)

Steps:

• Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
• While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
• Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
• Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
• Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.