Quinoa is a seed derived from the Chenopodium quinoa plant, which is native to the Andean regions of South America. It comes in various types and colours, including white, red, and black, all of which deliver numerous health benefits. Quinoa is a complete protein, making it a valuable source of nutrition for vegans and vegetarians. It is also gluten-free and a good source of natural fibre which helps stabilize blood sugar levels and promotes healthy digestion. Quinoa can be used in sweet and savoury dishes. It’s a popular base for salads and grains bowls. In this recipe from the Inkaterra Machu Picchu Pueblo Hotel, a cloud forest retreat at the base of Machu Picchu, quinoa is cooked in the style of a risotto.
Ingredients
- Red Quinoa (see note) 160 g
- Olive Oil 2 Tbs
- Garlic 1 clove, chopped
- Onion chopped, ½ cup
- Yellow Bell Pepper 1, chopped
- White Wine 1 cup
- Parmesan grated, ½ cup
- Table Cream ½ cup
- Salt & Freshly Ground Black Pepper to taste
- Chopped Parsley for garnish
Cook It
- Thoroughly rinse the quinoa in cold water until the water runs clear.
- In a pot of boiling water, cook the quinoa until tender, about 15 minutes. Strain and set aside.
- In a frying pan, heat the olive oil and fry the garlic, onion and yellow pepper for 10 minutes.
- Add the quinoa and cook for another 8 minutes.
- Add the white wine and cook until it evaporates.
- Add the parmesan and cream and allow to simmer gently for 8 minutes or until the sauce has thickened.
- Season to taste with salt and pepper. Add chopped parsley for garnish.
Note: If you use white quinoa, cook for less time than the red quinoa – 10 minutes is enough.
Black quinoa is a little harder than red quinoa and will require a greater cooking time. Cook for approximately 17 minutes or until tender.
Recipe courtesy of the Inkaterra Machu Picchu Pueblo Hotel.
