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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
Peruvian Quinoa and Corn Chowder (Chupe de Quinoa)
Ají amarillo, an orange-yellow chili with a fruity yet earthy flavor, is ubiquitous in Peruvian cuisine. The fresh chilies are difficult to find in the U.S., but ají amarillo paste, sold in jars, is available at well-stocked markets and specialty stores. The paste is key to the deep, spicy flavor of this quinoa chowder. If you can't find it, use 1 or 2 minced jalapeños instead (if you like, seed the jalapeños for milder heat). The soup is especially good made with fresh in-season corn but, in a pinch, substitute frozen corn kernels. Serve with a simple salad of shredded cabbage, sliced avocado and crumbled queso fresco.
4
Servings
Tip
Don't forget to rinse the quinoa to remove the naturally occurring saponin that gives quinoa a bitter flavor. But check the packaging first, as some quinoa is sold prewashed; if so, there's no need to rinse.
30 minutes
Ingredients
-
1
tablespoon extra-virgin olive oil
-
1
medium red onion, finely chopped
Directions
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