Quinoa Guiso (Peruvian Vegetable Quinoa Stew)

Ingredients

• •1 cup white or tri-colour quinoa, rinsed
• •2 medium Yukon Gold potatoes, diced small
• •1 cup frozen corn kernels
• •1 medium zucchini, diced
• •2 large Roma tomatoes, diced
• •1 large yellow onion, finely diced
• •3 cloves garlic, minced
• •1 tbsp aji amarillo paste
• •3 cups vegetable broth
• •2 tbsp olive oil
• •1 tsp cumin
• •1/2 tsp smoked paprika
• •1/4 cup fresh cilantro, chopped
• •to taste salt and black pepper
• •1 lime, for serving

Directions

1. 1Heat olive oil in a large pot over medium heat and sauté onion for 4 minutes until softened.
2. 2Add garlic, cumin, smoked paprika, and aji amarillo paste; stir for 1 minute.
3. 3Add tomatoes and cook for 3 minutes, stirring, until they break down into a thick paste.
4. 4Add potatoes and stir to coat them in the tomato mixture for 1 minute.
5. 5Pour in vegetable broth and rinsed quinoa; bring to a boil, then reduce to a simmer.
6. 6Cover and cook for 15 minutes until potatoes are tender and quinoa is cooked through.
7. 7Stir in zucchini and corn, cook uncovered for 3 more minutes.
8. 8Season with salt and pepper, then stir in half the cilantro.
9. 9Ladle into bowls and finish with remaining cilantro and a squeeze of lime.

💡 Aji amarillo paste adds a fruity, mildly spicy note — substitute with 1/2 tsp hot sauce and a pinch of turmeric. Always rinse quinoa well under cold water for at least 30 seconds to remove bitterness. This stew thickens as it sits; add a splash of broth when reheating.

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