I’ll be the first to admit I haven’t always been the biggest fan of quinoa, but after travelling to Peru and seeing how widely it’s used (and in the most creative ways) I’ve been more open to experimenting with it myself. I’ve since used it in this delicious quinoa breakfast drink, and now in this quinoa risotto, which is inspired by a dish I had when I stayed in Aguas Calientes, the town outside of Machu Picchu.
It’s creamy, lightly spicy and full of flavour and the sauce is reminiscent of huancaina sauce, a classic creamy and spicy Peruvian sauce usually made with cheese and aji amarillo (Peruvian yellow pepper). However this recipe is dairy free and, I think, just as delicious.
Quinoa Risotto
1/4 cup cashews (40g), soaked in hot water for 30 mins and drained
2 tbsps aji amarillo paste
1/4 tsp turmeric
3 tbsps nutritional yeast
1/2 tsp salt
black pepper to taste
3 cups water to blend
1 tbsp olive oil
1 shallot, finely chopped
3 garlic cloves, minced
1 cup quinoa, rinsed to remove any dust and debris and drained
1/2 cup white wine
vegan parm and olive oil to serve
Make the sauce: In a blender container, combine cashews, aji amarillo paste, turmeric, nutritional yeast, salt, pepper and water. Blend on high speed until completely smooth.
Heat olive oil in a large sauté pan over medium heat. Add shallot and fry for 3-4 minutes until translucent. Add garlic and fry for another 1-2 minutes. Then add quinoa and toast for 3-4 minutes until some of the grains take on a golden brown colour. Pour in the white wine, stir to release any stuck bits at the bottom of the pan, and cook until mostly evaporated.
Pour in the yellow sauce and stir. Bring to a simmer, stir again and turn the heat to low. Cover and cook for 10-12 minutes, checking on it and stirring frequently to prevent sticking. When it’s ready the quinoa should be tender and the sauce will be reduced to a creamy texture that coats each grain. Serve and top with parm and a drizzle of olive oil. Enjoy!
This recipe is super quick and easy and will hopefully show you another way to make quinoa! It’s really such a versatile grain and I’m excited to explore more of its uses. Let me know if you try this one out! See you very soon.
-Raquel xx
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