In this dish, Chef Maribel takes quinoa —a staple grain used in Peruvian cuisine—and treats it like rice to create 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. Baby spinach adds a pop of color and spiced tofu rounds out the dish to make it even more hearty and nutritious.
Nutritional facts
Protein
23g
Carbs
46g
Calories
650
Fat
41g
Ingredients
Pepper, Chile, Aji amarillo, PureeCanola and Olive Oil BlendBay LeafButterExtra Virgin Olive OilCarrotsRed OnionPlum TomatoCeleryVegetable BaseRed QuinoaBlack PepperGarlicHeavy CreamOnionKosher SaltParmesan CheeseTofuGrapeseed OilBaby SpinachQuinoaRed Bell PepperItalian Parsley
Reviews
3.7
Based on 14 reviews
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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