Peruvian Quinoa "Quinotto" with Squash, Mushrooms, Aji Amarillo, Fresh Cheese, and Pumpkin Seeds

Name: Peruvian Quinoa "Quinotto" with Squash, Mushrooms, Aji Amarillo, Fresh Cheese, and Pumpkin Seeds
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 1 1/3 cups white quinoa, rinsed; 14 oz Peruvian squash or butternut squash, small diced; 9 oz cremini mushrooms or button mushrooms, sliced; 1 cup red onion, finely diced; 4 cloves garlic, minced; 3 tbsp aji amarillo paste; 3 3/4 cups hot vegetable broth; 1/3 cup white wine; 5.5 oz Peruvian fresh cheese, small diced; 1/2 cup evaporated milk; 1/4 cup pumpkin seeds; 2 tbsp vegetable oil; 2 tbsp butter; 2 tbsp fresh huacatay, chopped; 3 tbsp fresh cilantro, chopped; 1 tbsp lime juice; 1 tsp salt; 1/2 tsp black pepper

An original Peruvian-inspired dish that cooks quinoa in a creamy risotto-style preparation with roasted squash, seared mushrooms, aji amarillo, a touch of huacatay, and a finish of fresh cheese and toasted pumpkin seeds. Comforting, aromatic, and balanced.

20 minPrep

35 minCook

55 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

240 g white quinoa, rinsed (base of the quinoto)
400 g Peruvian squash or butternut squash, small diced (for roasting)
250 g cremini mushrooms or button mushrooms, sliced (dorados en pan)
150 g red onion, finely diced (divided for cocción)
12 g garlic, minced (aromático)
45 g aji amarillo paste (ajustar to taste)
900 ml hot vegetable broth (usar hot durante the cocción)
80 ml white wine (optional pero recomendado)
160 g Peruvian fresh cheese, small diced (for terminar)
120 ml evaporated milk (aporta cremosidad)
30 g pumpkin seeds (tostadas)
30 ml vegetable oil (divided)
28 g butter (for acabado)
8 g fresh huacatay, chopped (or more to taste)
10 g fresh cilantro, chopped (for frescor)
15 ml lime juice (for balancear)
6 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

429 kcal

Calories

15 g

Protein

46 g

Carbs

20 g

Fat

6 g

Fiber

40 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Toss the squash with 1 tablespoon vegetable oil, a pinch of salt, and some black pepper. Spread on a tray and roast for 20 to 25 minutes, until tender and lightly browned on the edges.
2
While the squash roasts, heat a large skillet over medium-high heat. Add the pumpkin seeds and toast for 2 to 3 minutes, stirring constantly, until fragrant. Remove and set aside.
3
In the same skillet, add the remaining 1 tablespoon vegetable oil. Add the mushrooms and sear for 6 to 8 minutes, without stirring too much at first so they brown well. Season with a pinch of salt and black pepper, then remove and reserve.
4
In a wide pot or deep sauté pan over medium heat, melt the butter. Add the diced red onion and cook for 4 minutes until softened. Add the garlic and cook 30 seconds more.
5
Stir in the aji amarillo paste and cook for 1 minute. Add the rinsed quinoa and stir for 1 minute so it gets well coated in the base.
6
Pour in the white wine and cook for 1 to 2 minutes until slightly reduced. Then add about one-third of the hot vegetable broth and cook over medium heat, stirring frequently.
7
Continue adding the remaining hot broth in 2 or 3 additions, waiting until the quinoa absorbs most of the liquid before adding more. Cook for 18 to 20 minutes total, until the quinoa is tender and the mixture is creamy.
8
When the quinoa is almost done, add the evaporated milk, the seared mushrooms, and half of the roasted squash. Stir gently and cook 2 more minutes to blend the flavors.
9
Turn off the heat and add the fresh cheese, chopped huacatay, chopped cilantro, and lime juice. Adjust with the remaining salt and black pepper. If you want a looser texture, add a small extra splash of hot broth.
10
Serve immediately and finish each portion with the remaining roasted squash and the toasted pumpkin seeds on top.

Chef tips

For a truly creamy texture, keep the broth hot and add it gradually. Do not overcook the quinoa: it should be tender but still have slight structure. Add the huacatay at the end to preserve its aroma.

Substitutions

You can swap the fresh cheese for mild feta or panela cheese. If you cannot find huacatay, use a small mix of mint and basil. Peruvian squash can be replaced with butternut squash. For an alcohol-free version, replace the wine with extra broth.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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