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Peruvian Quinoa, AKA Quinoa Atamalada with Coconut Milk (dairy-free)

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Ingredients

Adjust Servings:
Coconut Base:
1 clove of Garlic
1 Onion
1 Chili fresh
1/2 of Paprika 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
Broccoli:
1/2 head Broccoli
1 Onion
1 clove of Garlic
3 tbsp. of Extra Virgin olive oil
to taste Salt
to taste Grounded black pepper

Peruvian Quinoa, AKA Quinoa Atamalada with Coconut Milk (dairy-free)

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 30 min
  • Serves 4
  • Easy

Ingredients

  • Coconut Base:

  • Quinoa:

  • Dressing:

  • Broccoli:

Directions

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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 will make a dairy-free version with coconut milk and replace the aji amarillo with fresh chili and bell peppers.

Quinoa Atamalada would be delicious and served with fish or seafood. I also love it with broccoli (as pictured).

Bon Appétit!

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Steps

1
Done

QUINOA

Soak quinoa for 15 minutes in plenty of cold water.

2
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.

3
Done

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.

4
Done

Pour coconut milk into a blender bowl, add cooked vegetables from the frying pan and blend until smooth. It's our fragrant coconut base.

5
Done

Toss the quinoa in a sieve, rinse under running water and place in a saucepan. Add 2 tbsp of water and the coconut base. Stir and bring to a boil. Simmer quinoa on low heat for 15 minutes. The quinoa grains should be transparent by this time but not fully cooked. It should have a consistency similar to a thick soup at this stage. Add salt, stir, cover with a lid, remove from the heat and let it sit for another 10 minutes. During this time, the quinoa will be fully cooked and the mass will become noticeably thicker. Finally, stir in the coconut yogurt. Taste and season with salt if needed.

6
Done

BROCCOLI

Dice the onions into small cubes. Chop the garlic finely.
Heat olive oil in a small frying pan over medium heat. Add the onions and sauté for about 10 minutes until they are soft. Finally, add the garlic and sauté all together for another 2 minutes. Remove from the heat.

7
Done

Cut broccoli into florets of about the same size. Drop them into boiling water and cook for 2 minutes. Right after, take them out and let them drain. Then, add the broccoli to the pan with the onions and stir until all the florets are coated with the fragrant oil. Finally, season the broccoli with salt and pepper to taste.
Bon Appétit!

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