Quinua Graneada a la Jardinera
Quinua graneada is the plain, everyday face of quinoa in the Andes, cooked like a pilaf so the grains stay separate and fluffy rather than mashed into porridge. It is the sierra's answer to a pot of rice, and jardinera just means it is studded with a garden's worth of diced vegetables. The flavor comes from an aderezo, the sweated onion, garlic, aji amarillo, and cumin that starts nearly every Peruvian pan, which the toasted grain then drinks up. Peas and corn steam on top at the end to keep their color, and lime and cilantro finish it bright with no need for salt. Quinoa is a complete protein, so this modest side pulls real nutritional weight.
Ingredients
- 1 cup Quinoa, rinsed well
- 1/2 whole Yellow onions, finely diced
- 2 cloves Garlic, minced
- 1 tbsp Aji amarillo paste
- 1/2 tsp Cumin seed, ground
- 1 whole Carrots, small dice
- 1/2 whole Bell peppers, red, small dice
- 1/2 cup Frozen peas
- 1/2 cup Frozen corn
- 1 tsp no-salt vegetable bouillon
- 3 tbsp Cilantro, chopped
- 1 tbsp Lime juice
- 1/4 tsp Black peppercorns, freshly ground
Method
- Rinse the quinoa in a fine strainer until the water runs clear, rubbing it between your fingers. The seeds carry a natural bitter coating called saponin, and a thorough rinse is the difference between nutty quinoa and soapy quinoa.
- Sweat the onion and garlic in a saucepan with 3 tablespoons water until soft, about 6 minutes, then stir in the aji amarillo paste and ground cumin and cook one minute. This is the aderezo, the Peruvian flavor base; cooking the chile paste and spice first sets the backbone the plain grain will soak up.
- Add the carrot and diced pepper and cook 2 minutes, then stir in the drained quinoa to toast it briefly in the aromatics. Toasting the rinsed grain for a minute keeps the finished dish graneada, meaning grained and separate, rather than sticky.
- Pour in 1.75 cups (415 ml) water with the bouillon, bring to a simmer, cover, and cook 12 minutes. Scatter the peas and corn over the top for the last 3 minutes without stirring so they steam on the surface and stay bright.
- Turn off the heat and let it sit covered 5 minutes, then fluff with a fork and fold in the cilantro, lime juice, and black pepper. The rest lets the grain finish on residual steam, and the lime and cilantro go in off the heat so they stay fresh and lift the whole pan in place of salt.
Nutrition
Estimated per serving: 240 calories, 8 g protein, 6 g fiber, 45 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
