Ají de pollo is a flagship dish from our Peruvian cuisine and today we present this dish with a variant: quinoa. We will replace the soaked bread with quinoa, it can be pearl, red or black.

Quinoa stands out for its high nutritional value and high biological value proteins (complete amino acids), minerals (calcium, iron, magnesium), vitamins (C, E, B1, B2, and niacin) and phosphorus.

Just by including this food once a week, we contribute to a diverse and complete diet.

Ingredients: (5 servings)

1/4 kilo parboiled quinoa
1/2 cooked chicken breast, shredded (reserve the broth)
3 tablespoons oil
1 onion
2 cloves garlic
2 tablespoons mirasol chili pepper
2 tablespoons fresh yellow chili pepper
1 teaspoon turmeric or saffron
Pepper, cumin to taste, seasoning, and salt
2 pecans finely chopped
1/2 cup milk (optional)

Preparation:

Saute the onion with the garlic until the onion has softened. Add the peppers and seasonings, after this is well sauteed, add the chicken and the broth little by little.

Finally, we add the liquefied quinoa and milk. We move slightly and add little by little the chopped pecans, the parmesan cheese and that’s it. Serve and decorate. Bon Appetite!

Lic. Karyn Reyna Ocampo
Nutritionist at Clínica Ricardo Palma