Felipe Rojas Lombardis Quinoa Atamalada Recipes

FELIPE ROJAS-LOMBARDI'S QUINOA ATAMALADA

Steps:

• Bring quinoa and 8 cups of water to a boil and simmer until done, about 20 minutes. Reserve 2 1/2 cups of cooking liquid and set aside. Set drained quinoa aside.
• In a bowl combine 2 of the garlic cloves with black pepper, cumin, vinegar and coarse salt. Add the pork, mix well and set aside to marinate.
• In a bowl combine the chili and ancho peppers. Cover with hot water, allow to soak for a few minutes, then drain. Repeat three times, then cover with 2 cups of hot water and set aside for 15 minutes. Drain and puree peppers in a blender. Set aside.
• In a large, heavy skillet heat the vegetable and achiote oil. Add the pork and brown evenly over high heat. Remove pork and set aside.
• Lower heat to medium. Add onion and remaining garlic clove and cook until golden. Stir in salt and the pureed pepper mixture and cook for about 10 minutes, stirring constantly, until the mixture clings together in a mass and begins to film the bottom of the pan. Add 2 1/2 cups quinoa liquid and simmer. Add pork and quinoa and simmer for 30 to 40 minutes, stirring from time to time, until the pork is tender. If necessary, add water during this cooking period.
• Taste for seasoning and serve garnished with chopped coriander. Boiled potatoes would be a typical Peruvian side dish.

QUINOA EN SALPICON

Steps:

• I usually note and I did not. Make sure you wash the quinoa very well. It has a natural chemical on it to make it bitter to birds so they will not eat the grains. It can be easily washed off. In large amounts this chemical is toxic to humans. When the water is no longer 'soapy' looking the Quinoa is free of this chemical. Note not of any real value but the soapy water? Makes great laundry detergent.
• Make a vinaigrette by whisking together the lime juice, white pepper, jalapeno, and salt, then gradually adding the olive oil. Set aside.
• Place the quinoa in a fine sieve and wash under running water, rubbing the quinoa with your hands, for a few minutes. Drain. In a pot large enough to hold the ingredients comfortably, combine 2 quarts of water and the cleaned and drained quinoa. Bring to the boil, lower the heat, and simmer, uncovered, for about 10 minutes, or until the quinoa is barely tender. Do not overcook.
• Remove from the heat and pour through a strainer. Drain thoroughly, and let cool. (Do not rinse.).
• Place the cooled quinoa in a serving bowl with the cucumber, tomato, scallions, parsley, and mint and toss. Add the reserved vinaigrette and toss again. Correct seasoning with extra salt and white pepper to taste, and serve.