Ecuadorian Quinoa Encebollado
A vibrant and flavorful soup that's both refreshing and hearty, featuring fresh tuna and quinoa soaked in a tangy cilantro and tomato broth, traditionally served with plantain chips.
Preparation
Get these tasks done before you start cooking.
Marinating the Tuna
- 1
Cut the tuna into large chunks
Cut the tuna into large chunks.
- 2
Marinate the tuna
Marinate with lime juice, salt, and pepper for 15 minutes.
- 3
Refrigerate
Set aside in the refrigerator.
Preparing the Broth
- 1
Heat the olive oil
Heat olive oil in a large pot over medium heat.
- 2
Cook the aromatics
Add onions and cook until translucent. Stir in garlic, cumin, and tomatoes. Sauté for 3 minutes.
- 3
Add stock and quinoa
Pour in the fish stock or water and bring to a boil. Add quinoa and simmer until cooked.
How to Make Ecuadorian Quinoa Encebollado
Total time: 2 h · Yields 4 servings
- 1
Quinoa Cooking
Simmer quinoa in broth until tender, approximately 20 minutes.
- 2
Tuna Preparation
Add marinated tuna to the simmering broth, cooking gently for 8-10 minutes.
- 3
Plantain Frying
Deep-fry plantain slices in hot oil until crisp and golden, then drain on paper towels.
Chef's Tips
Further reading
Frequently asked questions
Can I use canned tuna instead of fresh?
Fresh tuna is recommended for the best flavor and texture, but canned tuna can be used in a pinch.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove.
Can I prepare components in advance?
Yes, you can make the broth the day before and fry plantain chips several hours in advance.
What can I substitute for quinoa?
You can use cooked rice or barley if quinoa is not available.
Is there a vegetarian version of this dish?
Yes, substitute the fish with hearty vegetables like mushrooms and use vegetable broth.
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