If you’re looking to add a new Peruvian-inspired dish to your culinary repertoire, look no further than this delicious Quinotto with Roasted Red Peppers recipe. This hearty and flavorsome dish showcases the vibrant flavors of Peru and is sure to delight your taste buds. Quinotto, a twist on the traditional Peruvian quinoa dish, combines the nutty goodness of quinoa with creamy risotto-style preparation. The addition of roasted red peppers adds a smoky sweetness that takes this dish to the next level. Let’s dive into the details of creating this culinary masterpiece!
**Quinotto With Roasted Red Peppers**
**Ingredients:**
– 1 cup quinoa
– 2 cups vegetable broth
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 red bell pepper, roasted, peeled, and diced
– 1 yellow bell pepper, roasted, peeled, and diced
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/2 cup grated Parmesan cheese
– Fresh parsley, chopped, for garnish
– Olive oil
**Instructions:**
1. **Prepare the Quinoa:** Rinse the quinoa under cold water using a fine-mesh strainer to remove any bitter coating. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
2. **Roast the Peppers:** Preheat the oven to 400°F (200°C). Place the whole red and yellow bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred. Remove from the oven and let them cool. Peel off the skin, remove the seeds, and dice the roasted peppers.
3. **Sauté the Aromatics:** In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. **Combine Ingredients:** Stir in the cooked quinoa, roasted red and yellow peppers, cumin, smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes, allowing the flavors to meld together.
5. **Finish with Cheese:** Remove the skillet from heat and stir in the grated Parmesan cheese until it’s melted and well incorporated.
6. **Serve and Garnish:** Transfer the Quinotto to a serving dish or individual plates. Garnish with fresh chopped parsley to add a pop of color and freshness.
Enjoy this Quinotto with Roasted Red Peppers as a comforting main dish or as a flavorful side to complement your favorite proteins. The delightful combination of creamy quinoa and smoky-sweet peppers is a true celebration of Peruvian cuisine. Share this dish with family and friends to spread the joy of cooking and eating delicious food!
