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Quinoa Quinotto
This dish takes quinoa - a staple grain used in Peruvian cuisine - as a the rice for a healthier version of risotto. Slow roasted tomatoes add an acidic punch to pair with a delightfully creamy sauce using another stand-out ingredient from Peru, Aji Amarillo peppers.
Nutritional facts
Protein
19g
Carbs
75g
Calories
680
Fat
35g
Ingredients
Aji Amarillo Paste, Bay Leaf, Brussel Sprouts, Canola Oil, Carrots, Celery, Extra Virgin Olive Oil, Garlic, Heavy Cream, Italian Parsley, Kosher Salt, Olive Oil, Quinoa, Red Onions, Roma Tomatoes, Soybean Oil, Spanish Onions, Sunflower Oil, Tomato, Vegetable Broth, Water
Reviews
3.1
Based on 18 reviews
It just wasn’t our cup of tea. The textures and flavors weren’t interesting enough? Idk. More of a side/app than entree. Still ate it.
Cherea Scotland · 07/28/22
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About Maribel Rivero
Personal chef and cooking instructor in Austin, TX. My specialty covers foods from South America to North America. I'm motivated by the stories behind cooking and expressing that story into the flavor of the food. In 2017, my brother and I created Yuyo Peruano restaurant as a celebration of my culinary immersion throughout South America, where I connected with the people and the culinary community from Bolivia, Peru, Argentina, and Uruguay. I was recognized by the James Beard Foundation with a Best Chef nomination in 2019. Due to covid Yuyo closed with many other opportunities to cook for many more than I could have imagined through CookUnity.
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