Inkaterra Machu Picchu Pueblo Hotel: From the Kitchen

Located in Machu Picchu Pueblo, Peru
ITMP_Quinotto002_Mail

Similar to risotto but prepared out of traditional Quinoa - Andean Cereal - to accompany a main dish; delicious.

Andean Quinotto

Makes 4-6 servings

  • ½ cup red or tri-color quinoa:
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 yellow bell pepper, diced
  • 6 ½ tablespoons heavy cream
  • 1 1/3 cup white wine
  • ¼ cup parmesan cheese
  • Salt and pepper to taste

Similar to risotto but prepared with quinoa, a grain traditionally used in the Andes, this delicious concoction can accompany a main dish—or serve as the main dish. Other vegetables, such as chopped mushrooms, zucchini, carrots, and red bell peppers can be substituted or added.

PREPARATION:

1.     Cook quinoa. (See cooking method on page xx.)  Set aside.

2.     In a large pan, sauté yellow pepper, garlic, and onions in olive oil until softened.

3.     Stir in quinoa, and then incorporate cream and white wine, cooking a few minutes to reduce the mixture.

4.     Add parmesan cheese and salt and pepper according to taste.  Serve with a garnish of fresh herbs, such as parsley or rosemary.

Note: No salt or sugar should be used during the cooking of the quinoa.

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