Peruvian inspired Kaniwa, quinoa, and amarath pilaf
Servings Prep Time
5 20minutes
Cook Time
30minutes
Servings Prep Time
5 20minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat the olive oil in a pan on med high heat and add the, celery, carrot, peppers, and zucchini. Saute until onions start to get transparent.
  2. Add the garlic , kaniwa, quinoa, amaranth, and spices and pepper paste if using and continue to saute a few minutes.
  3. Add the roma tomatoes and continue to cook.until tomatoes start to break down.
  4. Add the soy sauce, fresh oregano if using fresh, and vegetable stock and bring to a boil, stir so it doesn’t stick.
  5. Once at a boil cover and move heat to low and let sit for 20 minutes.
  6. Put in bowls and garnish with cilantro.
Recipe Notes

Columela Extra Virgin Olive Oil From Spain
Alessi – Fine Mediterranean Sea Salt
Grains of Paradise
Kaniwa
Quinoa
Amaranth
Aji Amarillo paste

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