Andean Quinoa Chaulafán with Achiote Pork, Lupini Beans, and Crispy Sweet Plantain

Instructions

1. 1

   1. Rinse the quinoa under cold water until it stops foaming. Place it in a pot with 480 ml (2 cups) water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

2. 2

   2. While the quinoa cooks, marinate the pork in a bowl with the ground achiote, half of the minced garlic, cumin, dried oregano, orange juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Let it rest for 10 minutes.

3. 3

   3. Heat a large skillet or wok over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and sauté the ripe plantain for 4 to 5 minutes until golden and caramelized on the outside. Remove and set aside on a plate.

4. 4

   4. In the same skillet, add 15 ml (1 tbsp) vegetable oil. Pour in the beaten eggs with a pinch of salt and cook, stirring, for 1 to 2 minutes until you get soft scrambled egg pieces. Remove and set aside.

5. 5

   5. Add the remaining 15 ml (1 tbsp) vegetable oil to the very hot skillet. Add the marinated pork and cook for 6 to 8 minutes, stirring often, until nicely browned and fully cooked. If checking internal temperature, it should reach 145 °F / 63 °C and then rest for 3 minutes.

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   6. Add the red onion, red bell pepper, and the remaining garlic to the skillet with the pork. Stir-fry for 3 minutes until the vegetables are fragrant but still slightly firm.

7. 7

   7. Add the cooked quinoa, lupini beans, scallions, soy sauce, and the remaining black pepper. Mix and stir-fry for 3 to 4 minutes so the quinoa absorbs the flavors and heats evenly.

8. 8

   8. Return the scrambled egg and half of the ripe plantain to the skillet. Mix gently for 1 minute so the plantain does not break down too much.

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   9. Turn off the heat and add the fresh cilantro. Taste and adjust salt if needed.

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    10. Serve the Andean chaulafán hot, topped with the remaining ripe plantain, chopped roasted peanuts, and key lime wedges for squeezing over the top.