Spicy Bolivian Quinoa Chicharrón with Aji Sauce
Discover the unique fusion of crispy quinoa and zesty aji sauce, embodying the vibrant flavors of Bolivia.
Preparation
Get these tasks done before you start cooking.
Preparing the Quinoa
- 1
Rinse quinoa
Rinse quinoa under cold water.
- 2
Cook quinoa
In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat and simmer until water is absorbed, about 15 minutes. Remove from heat.
Preparing the Aji Sauce
- 1
Blend peppers, cilantro, and garlic
Blend aji peppers, cilantro, and garlic in a food processor until smooth.
- 2
Season sauce
Add Greek yogurt, lime juice, and season with salt. Blend until well combined.
- 3
Chill the sauce
Chill the sauce until ready to serve.
How to Make Spicy Bolivian Quinoa Chicharrón with Aji Sauce
Total time: 2 h · Yields 4 servings
- 1
Dry the quinoa
Spread cooked quinoa on a baking sheet to cool and dry for at least 30 minutes.
- 2
Fry the quinoa
Heat oil in a skillet over medium-high heat and fry quinoa in batches until golden and crispy.
- 3
Blend the sauce
Ensure the sauce is smooth before serving for the best texture.
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