Name: Quinotto With Roasted Garlic
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 cup quinoa; 4 cups vegetable broth; 1 head of garlic; 2 tablespoons olive oil; 1 small onion, finely chopped; 1 red bell pepper, diced; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper, to taste; 1/2 cup frozen peas; 1/4 cup grated Parmesan cheese; Fresh parsley, for garnish

Instructions

Preheat the oven to 400°F (200°C).
Cut off the top of the garlic head to expose the cloves. Place the garlic on a sheet of aluminum foil, drizzle with a bit of olive oil, and wrap it tightly. Roast in the oven for about 30-40 minutes, or until the cloves are soft and caramelized. Allow the garlic to cool before handling.
Rinse the quinoa under cold water to remove any bitterness. In a large saucepan, bring the vegetable broth to a simmer. Add the quinoa and cook according to package instructions until tender and most of the broth has been absorbed, about 15-20 minutes. Remove from heat and let it sit, covered, for 5 minutes.
In a separate pan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until softened, about 5 minutes.
Stir in the ground cumin and paprika, and season with salt and pepper to taste. Cook for an additional minute to toast the spices and develop the flavors.
Once the quinoa is cooked, add it to the pan with the sautéed vegetables. Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Add the roasted garlic paste to the quinoa mixture and stir well to combine.
Fold in the frozen peas and grated Parmesan cheese, allowing the residual heat to warm them through. Adjust the seasoning if needed.
Spoon the quinotto into serving bowls and garnish with fresh parsley. Serve hot.

Ingredients

Instructions

Nutrition Facts

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