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.

Ecuadorian Quinoa Encebollado

Name: Ecuadorian Quinoa Encebollado
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 tablespoon olive oil; 1 large onion; 2 cloves garlic; 1 tablespoon ground cumin; 2 medium tomatoes; 1 teaspoon salt; 1 liter fish stock or water; 1 cup quinoa; 500g fresh tuna steaks; 2 tablespoons lime juice; Salt and pepper to taste; 1 medium red onion; 1/4 cup fresh cilantro; 1 small lime; 2 green plantains; Vegetable oil for frying; Salt to taste

Traditional Ecuadorian fish soup with a quinoa twist

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.

1 h 30 min
4
Intermediate

Ingredients

For the Broth

1 tablespoon olive oil

1 large onion

finely chopped

2 cloves garlic

minced

1 tablespoon ground cumin

2 medium tomatoes

peeled and chopped

1 teaspoon salt

1 liter fish stock or water

1 cup quinoa

rinsed

For the Tuna

500g fresh tuna steaks

2 tablespoons lime juice

Salt and pepper to taste

For the Garnish

1 medium red onion

thinly sliced

1/4 cup fresh cilantro

chopped

1 small lime

juiced

For the Plantain Chips

2 green plantains

peeled and thinly sliced

Vegetable oil for frying

Salt to taste

Preparation

Marinating the Tuna

Cut the tuna into large chunks

Cut the tuna into large chunks.

Marinate the tuna

Marinate with lime juice, salt, and pepper for 15 minutes.

Refrigerate

Set aside in the refrigerator.

Preparing the Broth

Heat the olive oil

Heat olive oil in a large pot over medium heat.

Cook the aromatics

Add onions and cook until translucent. Stir in garlic, cumin, and tomatoes. Sauté for 3 minutes.

Add stock and quinoa

Pour in the fish stock or water and bring to a boil. Add quinoa and simmer until cooked.

Cooking Process

Quinoa Cooking

Simmer quinoa in broth until tender, approximately 20 minutes.

Tuna Preparation

Add marinated tuna to the simmering broth, cooking gently for 8-10 minutes.

Plantain Frying

Deep-fry plantain slices in hot oil until crisp and golden, then drain on paper towels.

Plating & Serving