Quinoa Stew Recipe
Quinoa stew is one of the most traditional recipes prepared in Peru, it is considered a Peruvian dish for the consistency of ingredients grown in the country, such as Quinoa, yellow pepper and yellow potatoes, as well as Peru is the first producer of Quinoa, the main ingredient of the dish.
The Quinoa is considered a complete food as well by the amino acids and nutrients it has, so much so that NASA has required it in the diet of astronauts. Also a pseudocereal with high nutritional levels and gluten-free, surpassing traditional cereals, good source of omega 3, 6 and 9.
Quinoa stew is a popular dish made in Peru, and in other countries by Peruvian restaurants, so do not stay with the desire to prepare this fabulous recipe with great nutritional values.
If you want to know more:
Origin of the Quinoa
Benefits of the Quinoa
- Cuisine: Peruvian
- Servings: 4 people
- Total time: 35 minutes
Quinoa Stew Ingredients
- 400 grams of Quinoa
- 1 purple onion in small squares
- 1 red tomato in small squares
- 200 grams of fresh cheese
- 2 tablespoons red pepper powder
- 1 carrot
- 2 eggs
- 1 branch of celery
- 2 tablespoons ground garlic
- 2 tablespoons of vegetable oil
- Oregano powder
- 200 ml of evaporated milk
- 2 yellow potatoes
- 2 branches of parsley
- Salt to taste
Quinoa Stew Preparation
1ºP: Wash, peel and cut yellow potatoes, carrots and celery in half. Wash and chop the parsley leaves into pieces
2ºP: In a pot add oil, garlic, onion, tomato, red pepper powder, oregano powder and sauté for 3 minutes.
3ºP: Add 5 cups of water, celery, carrot, yellow potato, Quinoa, let cook 15 minutes over medium heat.
4ºP: In a bowl beat the egg, cut the cheese into cubes. At the end of the 15 minutes of the stew add the egg, cheese, milk and parsley, put out the fire.
5ºP: It can be accompanied with a portion of rice and Onion salad and tomatoes.
6ºP: Serve and eat, Bon appetit!. It can be accompanied by a delicious purple chicha.