Peruvian Quinoa Stew

做法

分步操作

1. 1

   Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve, then set aside.

   约 2分钟

   烹饪提示： Rinsing removes saponins, which can make quinoa taste bitter.

2. 2

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   约 1分钟

3. 3

   Add the yellow onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

   约 7分钟

4. 4

   Stir in the garlic, aji amarillo paste, and cumin. Cook for another 1-2 minutes until fragrant.

   约 2分钟

   烹饪提示： Be careful not to burn the garlic.

5. 5

   Pour in the vegetable broth and bring the mixture to a boil.

   约 5分钟

6. 6

   Add the rinsed quinoa, potatoes, and carrots to the pot. Season with salt and black pepper.

   约 1分钟

7. 7

   Reduce the heat to low, cover the pot, and simmer for 20 minutes, or until the quinoa is cooked and the vegetables are tender.

   约 20分钟

   烹饪提示： Check occasionally to ensure there's enough liquid; add a splash more broth if needed.

8. 8

   Stir in the green peas and spinach. Cook for an additional 2-3 minutes, until the spinach has wilted and the peas are heated through.

   约 3分钟

9. 9

   Taste and adjust seasoning as needed.

10. 10

    Ladle the stew into bowls and garnish with fresh chopped cilantro before serving.

    约 1分钟