Peruvian & World Recipes

Pork and Peanut Quinoa Medley

Pork and Peanuts Quinoa Medley
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Pork and Peanuts Quinoa Medley

Course: Main DishesCuisine: Peruvian
Servings:

6

Savor the rich flavors of Pork and Peanut Quinoa Medley, a delightful fusion dish. Succulent pork tenderloins, red onion, and aromatic spices blend with quinoa, aji colorado, and aji amarillo paste. Simmered in chicken broth, garnished with chopped peanuts, queso fresco, and parsley for a harmonious and satisfying medley.

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Ingredients

  • 2 Tbsp vegetable oil

  • 1 pound pork tenderloins, cut into 1-inch cubes

  • 1 cup small-diced red onion

  • 1 1/2 cups white and red quinoa

  • 3 Tbsp aji colorado paste

  • 3 Tbsp aji amarillo paste

  • 3 Tbsp garlic paste, or minced garlic

  • 1/4 tsp. ground cumin

  • 6 cups chicken broth

  • Salt and pepper to taste

  • 1 cup roasted and salted peanuts, roughly chopped

  • Queso fresco, cut into quarter-inch dice

  • Chopped parsley (for garnish)

Directions

  • Cut the pork into 1-inch cubes.
  • Preheat a Dutch oven over high heat; add the oil and sear the pork, cooking in batches to avoid crowding the meat. Remove the pork when seared on all sides and set aside.
  • Using the same pot, reduce the heat to medium and add the chopped onion; sauté for about five minutes, or until soft and golden.
  • Add the aji amarillo, aji Colorado, cumin, and garlic, and cook for about 2 minutes. Return the pork and any juices to the pot. Add the chicken broth and quinoa and bring to a boil; lower the heat and simmer, with the lid on and stirring occasionally, for 20 minutes.
  • Add salt and pepper to taste and incorporate the peanuts.

Recipe Video

Notes:

  • To plate, top with crumbled queso fresco and chopped parsley.

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