Aji Amarillo Quinoa with Cabbage, Carrots, and Onions
Prep Time: 30 minutes | Cook Time: 40 minutes | Total Time: 1 hour, 10 minutes | Serves: 6
Ever tasted Peruvian cuisine? It’s truly unique, even though there are influences of Asian and Latin flavors. Aji peppers are a traditional ingredient in many dishes. Its bright yellow and moderate heat are quintessential to Peru’s food culture.
As Americans we are used to the main meat sources of beef, chicken, and pork. Bison, lamb, and even rabbit are found dotted around US recipes. Guinea pig (don’t think of your domestic breed) is actually a delicacy in Peru. You will not find those recipes here, but you will be introduced to some Peruvian flavors.
I am collaborating with The Spice and Tea Exchange in Blowing Rock, North Carolina. It is a beautiful store, filled with aromas and flavors that would make any foodie swoon. Upon entering, you are kindly greeted and encouraged to smell and taste. I had been looking into Peruvian flavors, and when I spotted the Aji Amarillo Pepper Powder, I was thrilled beyond words. Living in the states limits the unique global ingredients, especially fresh ingredients. You can order dried and jarred spices, but fresh peppers are a bit more impossible.
This recipe uses readily available ingredients. The Aji Amarillo Pepper Powder brings the heat and flavor. You could substitute peppers you can get your hands on, but it will not taste the same. Aji Amarillo pepper paste can be found online, but the powder will last much longer stored correctly versus a half-used jar of the paste.
Quinoa is a common grain in Peruvian dishes. I love it myself, so let’s just start there. Season the liquid (stock) VERY well. The quinoa will be absorbing all the stock, so be sure it is flavorful.
Simple vegetables of cabbage, potatoes (white and sweet), and red onion are common ingredients. Flavoring the veggies, too, with the Aji Amarillo Pepper Powder brings a duo of Peru’s flavors and heat! I personally felt this meal actually tasted better the next day!
The tomatoes in the recipe will release their juices and create this sort of “sauce” that is so delicious. They provided enough liquid that no extra stock was needed.
The veggies can be sauteed while the quinoa is cooking. That will help with time.
Enjoy!
Aji Amarillo Quinoa with Cabbage, Carrots, and Onions
Equipment
- rice cooker or a 3-qt or larger saucepot with a lid
Ingredients
Quinoa:
- 2 3/4 cup unsalted or low-sodium vegetable stock, store-bought or homemade
- 1/4 cup low sodium soy sauce
- 1 tablespoon Aji Amarillo Pepper Powder, The Spice and Tea Exchange
- 1 dried bay leaf, see Notes
- 1 dried Persian lime, optional, see Notes
- fine sea salt, to taste
- freshly-cracked black pepper, to taste
- 1 1/2 cups quinoa, rinsed (I use tri-color quinoa)
Aji Amarillo Vegetables:
- 2 tablespoons extra-virgin olive oil, divided
- 2 carrots, thinly sliced (approximately 1 heaping cup)
- 1 large russet potato, peeled, chopped into 1/2" dice pieces
- fine sea salt, to taste
- freshly-cracked black pepper, to taste
- 1 teaspoon Aji Amarillo Pepper Powder, The Spice and Tea Exchange
- 1 teaspoon ground cumin
- 1 teaspoon chipotle powder, or chili powder
- 4 cups cabbage, thinly sliced
- 1 medium red onion, 1/2" dice
- 2 medium tomatoes, cored and chopped (approximately 2 heaping cups)
- 1 tablespoon lemongrass paste, homemade or tube
- 2 teaspoons grated ginger root, on a zester/Microplane
- 2 garlic cloves, minced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- If you have a rice cooker that cooks quinoa, feel free to use it for cooking your quinoa. On the stovetop, bring the stock up to a boil. Add the Aji Powder, bay leaf, dried lime if using, salt and pepper, to taste. This liquid must be flavorful; it will flavor the quinoa.
- Add the quinoa, stir, and lower the heat to low. Place a lid on the saucepot and cook the quinoa for 25 to 30 minutes, or until the water is absorbed. Set aside for 5 minutes, then fluff with a fork. Discard the bay leaf and lime. Keep warm until ready to serve.
- While the quinoa is cooking, heat the oil in a large, shallow skillet over medium heat. Add the carrots, potato, and a pinch of salt and pepper, tasting and adjusting as needed. Add the Aji Powder, cumin, and chili powder.
- Cook, stirring often, until the potatoes and carrots are just softening, approximately 10 minutes.
- Add the cabbage and onion. Cook, stirring often, for 5 minutes, softening the vegetables. Add the tomatoes, lemongrass, ginger, and garlic. Stir well.
- Simmer the vegetables, uncovered, until the potatoes are tender.
- Serve the veggies over the quinoa and top with cilantro and lime wedges.
When do you add the ginger and lemon grass???
Hi, thank you for pointing that out! I apologize for that. They are to be added along with the tomatoes. I have fixed that error. Much appreciated!