- Servings4 servings
- Prep20 min
- Resting12 min
- Cooking40 min
- DifficultyMedium
Black, red and white quinoa do not cook at quite the same pace, which is why they go in at two stages. Ají mirasol and amarillo bring the gentle, fruity heat typical of Peruvian cooking — a long way from a fiery chilli.
Ingredients
- 100 g organic black quinoa
- 100 g organic red quinoa
- 100 g organic white quinoa
- 200 g red kuri squash
- 2 red onions
- 6 cloves fresh garlic
- Ghee (clarified butter)
- Ají mirasol paste
- Ají amarillo
- Fresh turmeric
- ½ litre coconut milk
- Salt
- Black pepper
- Parmesan
Preparation
Peel and chop the onions. Fry them gently in a little ghee, then add the chopped garlic, fresh turmeric, salt and pepper.
After a few minutes add the diced squash. Five minutes later stir in 4 tablespoons of ají mirasol paste and the finely chopped ají amarillo. Let it caramelise until the onion is golden brown and the squash half cooked.
Rinse the black and red quinoa in a strainer — this removes the saponin, a naturally bitter compound — then add them to the pot.
A few minutes later, rinse the white quinoa, add it to the rest, stir and cook over low heat for 5 minutes.
Pour in 3 cups of boiling water, cover and cook over low heat for 15 minutes. The quinoa is done when the little ring starts to come away from the grain: it should be tender yet still firm.
Add the half litre of coconut milk, stir and cover. Let it sit for 10 to 12 minutes, adjust the salt, then serve with a little grated parmesan.