Ingredients

• 1 1/2 c. quinoa
• 2 1/2 c. water
• 1 small onion, chopped
• 2 cloves of garlic, minced
• 3/4 tbsp. aji amarillo paste
• 2 tbsp. “Delicioso adobo” (follows)
• 3 tbsp. flat leaf parsley, chopped
• 1 green pepper, chopped
• 2 tbsp. of olive oil
• 2 tbsp. butter
• salt to taste

Delicioso adobo

• 1 tablespoon lemon pepper seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder or flakes
• 1 tablespoon dried oregano
• 1 tablespoon parsley flakes
• 1 tablespoon achiote powder (ground annato)
• 1/2 tablespoon ground cumin
• 1 tablespoon salt

Preparation

Rinse the quinoa well and dry it in a colander. Put it in a medium saucepan, add the water and cook for 20 minutes or until the quinoa starts to pop. Drain it. Put the oil and butter in a large pan. Add the onion, garlic, and bell pepper and cook until the onion is transparent, 5-7 minutes. dd the aji amarillo paste, the “Delicioso adobo,” the parsley (save a bit for garnish), and salt to taste. Add the drained quinoa and mix completely. Serve hot with the rest of the parsley sprinkled on top.

Ingrid Hoffman, Delta Sky Magazine (trans. from Spanish)