Zesty Peruvian Rocoto Cream with Quinoa and Roasted Peppers
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
For the Quinoa
For the Roasted Peppers
For the Garnishes
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
Zesty Peruvian Rocoto Cream with Quinoa and Roasted Peppers
Zesty Peruvian Rocoto Cream with Quinoa and Roasted Peppers
Layer the Quinoa
Arrange the fluffy quinoa in the center of each plate as a bed.
Drizzle Rocoto Cream
Generously pour the zesty rocoto cream over the quinoa bed.
Add Roasted Peppers
Place roasted red and yellow pepper slices on top.
Garnish
Finish with fresh cilantro and lime wedges for brightness.