Felipe Rojas-Lombardi's Quinoa Atamalada
Published February 11, 1986
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
2 cups raw quinoa, picked over and rinsed
8 cups water
3 cloves garlic, crushed
1 teaspoon freshly ground black pepper
½ teaspoon ground cumin
1 tablespoon red wine vinegar
1 teaspoon coarse salt
2 pound lean pork shoulder cut in one inch cubes
1 fresh green chili pepper, roasted and seeded
2 dried ancho peppers, seeded
⅓ cup vegetable oil
2 tablespoons achiote oil (see note)
2 cups finely chopped onion
1 tablespoon salt, or to taste
2 tablespoons chopped fresh coriander
Nutritional analysis per serving (6 servings)
44 grams carbs; 101 milligrams cholesterol; 617 calories; 18 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 32 grams fat; 6 grams fiber; 1485 milligrams sodium; 39 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring quinoa and 8 cups of water to a boil and simmer until done, about 20 minutes. Reserve 2 ½ cups of cooking liquid and set aside. Set drained quinoa aside.
- Step 2
In a bowl combine 2 of the garlic cloves with black pepper, cumin, vinegar and coarse salt. Add the pork, mix well and set aside to marinate.
- Step 3
In a bowl combine the chili and ancho peppers. Cover with hot water, allow to soak for a few minutes, then drain. Repeat three times, then cover with 2 cups of hot water and set aside for 15 minutes. Drain and puree peppers in a blender. Set aside.
- Step 4
In a large, heavy skillet heat the vegetable and achiote oil. Add the pork and brown evenly over high heat. Remove pork and set aside.
- Step 5
Lower heat to medium. Add onion and remaining garlic clove and cook until golden. Stir in salt and the pureed pepper mixture and cook for about 10 minutes, stirring constantly, until the mixture clings together in a mass and begins to film the bottom of the pan. Add 2 ½ cups quinoa liquid and simmer. Add pork and quinoa and simmer for 30 to 40 minutes, stirring from time to time, until the pork is tender. If necessary, add water during this cooking period.
- Step 6
Taste for seasoning and serve garnished with chopped coriander. Boiled potatoes would be a typical Peruvian side dish.
To prepare achiote oil (annatto oil) combine ½ cup annatto seeds and ½ cup olive oil in a saucepan. Heat slowly until it begins to bubble. Cook 1 minute longer, remove from heat and cool. Strain well.
Private Notes
Comments
Was ok, a little wet, if I make again I will start with 2 cups quinoa liquid (in step 5) and add more if needed. In spite of all the ingredients, it lacked a depth of flavor.