Zesty Peruvian Rocoto Cream with Quinoa and Roasted Peppers

Name: Zesty Peruvian Rocoto Cream with Quinoa and Roasted Peppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Olive oil; Onion; Garlic; Rocoto peppers; Heavy cream; Salt; Black pepper; Quinoa; Vegetable broth; Cumin; Salt; Red bell peppers; Yellow bell peppers; Olive oil; Salt; Black pepper; Fresh cilantro; Lime wedges

A flavor-packed Peruvian delight featuring spiced rocoto cream

Dive into the vibrant and zesty world of Peruvian cuisine with this dish, bursting with flavors from rocoto peppers, creamy quinoa, and deliciously roasted bell peppers.

1 h 30 min
4
Intermediate

Ingredients

For the Rocoto Cream

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

2 cloves, minced

Rocoto peppers

3, seeded and chopped

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

For the Quinoa

Quinoa

1 cup, rinsed

Vegetable broth

2 cups

Cumin

1 teaspoon

Salt

to taste

For the Roasted Peppers

Red bell peppers

2, halved and seeded

Yellow bell peppers

2, halved and seeded

Olive oil

1 tablespoon

Salt

to taste

Black pepper

to taste

For the Garnishes

Fresh cilantro

chopped

Lime wedges

as needed

Preparation

Preparing the Rocoto Cream

Heat oil

Heat olive oil in a pan over medium heat.

Sauté aromatics

Add onions and garlic, sauté until translucent.

Cook peppers

Stir in rocoto peppers, cooking until soft.

Make sure to handle rocoto peppers with care as they can be quite spicy. Use gloves when handling rocoto peppers to avoid irritation.

Preparing the Quinoa

Boil broth

In a pot, bring vegetable broth to a boil.

Add quinoa

Add quinoa and cumin, reduce to a simmer.

Cook

Cook until quinoa is fluffy, about 15-20 minutes.

Cooking Process

Sautéing

Cook onions, garlic, and rocoto peppers until fragrant and soft.

Simmering

Let quinoa gently absorb broth, infusing it with flavor.

Roasting

Roast bell peppers until skins are slightly charred.

Plating & Serving