Peruvian Quinoa, AKA Quinoa Atamalada Made with Coconut Milk and Seafood

Name: Peruvian Quinoa, AKA Quinoa Atamalada Made with Coconut Milk and Seafood
Total time: 30 min
Yield: 4
Cuisine: Signature Cuisine
Ingredients: Garlic: 1 clove of; Onion: 1; Chili fresh: 1; Bell pepper yellow: 1/2 of; Coconut milk: 250 ml of; Extra Virgin olive oil: 2 tbsp. of; Quinoa: 1 cup of; Water: 2 cup of; Coconut yogurt: 150 g of; Salt: to taste; Shrimp: 300 g of; Canned mussels: 100 g of

Features:

Cuisine:

Signature Cuisine

30 min
Serves 4
Easy

Ingredients

Coconut Base:
1 clove of Garlic
1 Onion
1 Chili fresh
1/2 of Bell pepper yellow
250 ml of Coconut milk
2 tbsp. of Extra Virgin olive oil
Quinoa:
1 cup of Quinoa
2 cup of Water
Dressing:
150 g of Coconut yogurt
to taste Salt
Seafood:
300 g of Shrimp
Boiled shrimp
100 g of Canned mussels

Directions

Quinoa is a plant in the amaranth family, which means it is a relative of spinach, beets and amaranth. Andean people have been consuming quinoa for several thousand years. In Peru, quinoa is still a staple grain in the diet. For a long time, quinoa was not known outside of its homeland. However, it has recently become a hit in healthy eating due to its nutritional properties.

Rich in protein, fiber, vitamins and minerals, the quinoa grains are boiled and used in salads, soups and as a side dish. Quinoa flour can also be added to baked goods. Let’s take a look at how quinoa is spoken and consumed in Peru. Among the popular cooking options would be Quinoa Atamalada (translated as quinoa like tamales).

For the classic version of this dish, onions, garlic, and Peruvian aji amarillo chili paste are sautéed in vegetable oil. Then, add quinoa and water at a ratio of 1:4 (twice that for crumbly quinoa) and simmer until a thick stew is obtained. At the end of cooking, unsweetened evaporated milk and fresh cheese are added for a creamy texture, which also gives a slightly sour note. The quinoa is served with rice.

We’ll create a version using coconut milk and swap out the aji amarillo for fresh chili and sweet bell peppers.

Quinoa Atamalada is incredibly adaptable—you can add different ingredients like vegetables, mushrooms, fish, shellfish, or poultry. It’s particularly delicious with shellfish.

This recipe simplifies things by using canned mussels and boiled shrimp. If you prefer raw seafood, just be sure to cook it beforehand or toss it into the quinoa about 3 to 5 minutes before it’s done.

Bon Appétit!

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Steps

Done

Dice the onion and sweet pepper into small cubes. Remove the membranes and seeds from the chili and cut it into small cubes. Chop the garlic finely.
Heat olive oil in a small frying pan over medium heat. Add onions, bell peppers and chili and saute until onions are soft for about 10 minutes. Finally, add the garlic and saute all together for another 2 minutes.
Pour coconut milk into a blender bowl, add cooked vegetables from the frying pan and blend until smooth. It's our fragrant coconut base.

Done

Rinse the quinoa thoroughly under running water and place it in a saucepan. Add 2 tbsp of water along with the coconut base, stir well, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes. At this point, the quinoa should look translucent but not fully cooked and the mixture should have a thick, soup-like texture. Next, add the canned mussels and boiled shrimp, season with salt to your preference, stir thoroughly, cover with a lid and remove from heat. Let it sit for another 10 minutes, during which time the quinoa will finish cooking and the mixture will thicken further. Finally, mix in the coconut yogurt, taste, and adjust the salt if needed.
Bon Appétit!