Quinoa Quinotto with Tofu
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
650kcal
Fat
41g
Ingredients
Pepper, Chile, Aji amarillo, Puree, Canola and Olive Oil Blend, Bay Leaf, Butter, Extra Virgin Olive Oil, Carrots, Red Onion, Plum Tomato, Celery, Vegetable Base, Red Quinoa, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Parmesan Cheese, Tofu, Grapeseed Oil, Baby Spinach, Quinoa, Red Bell Pepper, Italian Parsley
Contains milk, soybeans.
Reviews
4.3
Based on 61 reviews
Great flavor, but heavily laden with cheese.
MARSHA · 08/06/25
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About Maribel Rivero
Chef Maribel Rivero works as a personal chef and cooking instructor in Austin and specializes in foods from South America and North America. She is motivated by stories behind the cooking and expresses those stories into the flavors of her dishes. In 2017, Rivero opened Yuyo Peruano with her brother as a celebration of her culinary immersion throughout South America, during which she connected with the people and culinary communities of Bolivia, Peru, Argentina, and Uruguay. She was recognized by the James Beard Foundation with a Best Chef nomination in 2019.
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