Zesty Peruvian Rocoto Cream with Quinoa and Roasted Peppers
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Rocoto Cream
- 1
Heat oil
Heat olive oil in a pan over medium heat.
- 2
Sauté aromatics
Add onions and garlic, sauté until translucent.
- 3
Cook peppers
Stir in rocoto peppers, cooking until soft.
Tip: 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
- 1
Boil broth
In a pot, bring vegetable broth to a boil.
- 2
Add quinoa
Add quinoa and cumin, reduce to a simmer.
- 3
Cook
Cook until quinoa is fluffy, about 15-20 minutes.
How to Make Zesty Peruvian Rocoto Cream with Quinoa and Roasted Peppers
Total time: 2 h · Yields 4 servings
- 1
Sautéing
Cook onions, garlic, and rocoto peppers until fragrant and soft.
- 2
Simmering
Let quinoa gently absorb broth, infusing it with flavor.
- 3
Roasting
Roast bell peppers until skins are slightly charred.
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