Ingredients
(6 servings)
- 1/4 kg of quinoa
- 1 small onion
- 1 teaspoon of pepper
- 1 teaspoon of cumin
- 1 tablespoon of garlic
- ¼ of meat in pieces
- 2 potatoes, quartered
- 2 tablespoons of ground red ají (panca)
- oil
- salt
Preparation:
Pick over the quinoa well, bring it to a boil once and discard that water. Then cook it again, this time in hot water, until the quinoa bursts. As it cooks it grows, so watch the water; if it runs low, add hot water. Once the quinoa is cooked, let it wait its turn.
Base:
In a pot, add the oil, onion, garlic, ají panca or ground red ají, pepper and cumin and fry well. Once this base is fried, add the meat in regular pieces, one per person; the meat can be beef, pork or chicken. Once the meat is in, add the quartered potatoes with water so the meat and potatoes cook. When the meat and potatoes are done, add the quinoa waiting in the bowl; if it is thick, add it to the base and loosen it a little with boiled water, to your taste.
Check the salt; serve with white rice or on its own. Note: you can use several meats, such as pork, beef and chicken, but the chicken needs less cooking, so add it last so it does not fall apart.
