Follow these steps for perfect results
olive oil
ground annatto
scallions
chopped
leeks
finely chopped, washed well
tomato
peeled and chopped
garlic
mashed into a paste
salt
black pepper
freshly ground
ground cumin
lean pork
trimmed of fat and cut into 1/2-inch cubes
hot water
boiling potatoes
peeled and cut into 1-inch cubes
raw quinoa
cooked
unsalted dry-roasted peanuts
pureed with 1 cup milk
frozen peas
fresh basil
chopped
cayenne pepper
fresh parsley
minced
Heat the olive oil in a heavy saucepan over low heat.
Stir in the annatto and cook for a few seconds.
Add the scallions, leeks, tomato, garlic paste, and cumin.
Cook, stirring occasionally, for 5 minutes.
Increase the heat to medium.
Add the pork cubes and cook, tossing, until lightly browned.
Add the water and bring to a boil.
Cover, reduce heat to low, and simmer for 45 minutes.
Add the potatoes, cooked quinoa, and peanut puree.
Partially cover and continue to cook until the potatoes are tender, about 20 minutes.
Add the peas, basil, and cayenne pepper.
Cook for a couple of minutes to heat the peas through.
Taste for salt and black pepper.
Serve hot, garnished with parsley.
Expert advice for the best results
Adjust the amount of cayenne pepper to your preference.
Add other vegetables such as carrots or zucchini.
For a richer flavor, use chicken broth instead of water.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Serve in a bowl with a sprinkle of fresh parsley.
Serve with crusty bread.
Add a dollop of sour cream or yogurt.
Complements the savory flavors.
Discover the story behind this recipe
Quinoa is a staple grain in the Andes region.
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