Aji Amarillo Quinoa with Cabbage, Carrots, and Onions
Peruvian cuisine of quinoa, cabbage, carrots and more, made with Aji Amarillo Pepper Powder from The Spice and Tea Exchange in Blowing Rock NC.
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.
Notes
I came across the dried Persian limes in an international grocery store; they are not readily available in my “regular” grocery stores. I use them for a Persian lime and ginger vinaigrette that I make at home (no recipe as of now). It’s fine if you don’t use one. I like the extra flavor it gives the quinoa; it’s different from traditional limes.
Bay leaves that are bright green tend to be more potent than the pale green bay leaves. Use ½ of a bright green leaf unless you desire the strong bay flavor.
The nutrition chart is only a guesstimate and a courtesy to you. It is calculated with 2 teaspoons of sea salt and 2 teaspoons of freshly-cracked black pepper. Please, calculate for yourself as necessary.
Nutrition Facts
Aji Amarillo Quinoa with Cabbage, Carrots, and Onions
Amount per Serving
Calories
310.65
% Daily Value*
Fat
8.4
g
13
%
Saturated Fat
1.03
g
6
%
Polyunsaturated Fat
2.02
g
Monounsaturated Fat
4.24
g
Sodium
1040.03
mg
45
%
Potassium
788.6
mg
23
%
Carbohydrates
51.26
g
17
%
Fiber
7.22
g
30
%
Sugar
6.98
g
8
%
Protein
9.47
g
19
%
Vitamin A
1907.6
IU
38
%
Vitamin C
31.4
mg
38
%
Calcium
73.44
mg
7
%
Iron
3.17
mg
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!