Green Quinotto with Huacatay Huancaína, Alpaca Loin, and Toasted Corn

Name: Green Quinotto with Huacatay Huancaína, Alpaca Loin, and Toasted Corn
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Peruana
Ingredients: 1 1/3 cup white quinoa, rinsed; 18 oz alpaca loin; 1 1/2 cups corn kernels; 1 1/4 cups red onion, finely chopped; 1 tbsp garlic, minced; 3 tbsp ají amarillo paste; 3/4 cup loosely packed fresh huacatay leaves; 5 oz fresh queso fresco; 1 cup evaporated milk; 1 oz saltine crackers; 3 3/4 cups vegetable or chicken stock; 1/3 cup dry white wine; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 1/3 cup grated Parmesan cheese; 2 tbsp lime juice; 3/4 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1 tsp black pepper

An original Peruvian dish that blends the creamy technique of a quinotto with classic Peruvian flavors: quinoa slowly cooked in an aromatic stock, a huacatay-scented huancaína-style sauce, seared alpaca loin, and toasted corn for a sweet, roasty contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

240 g white quinoa, rinsed (base of the quinotto)
500 g alpaca loin (cut en 4 medallones)
220 g corn kernels (si es peruano, mejor)
180 g red onion, finely chopped (divided en dos partes)
12 g garlic, minced (divided)
45 g ají amarillo paste (divided)
20 g fresh huacatay leaves (solo leaves)
150 g fresh queso fresco (for the sauce)
240 ml evaporated milk (for the sauce)
30 g saltine crackers (approx. 8 units)
900 ml vegetable or chicken stock (hot)
80 ml dry white wine (for desglasar)
45 ml vegetable oil (divided)
20 g butter (for terminar the quinotto)
35 g grated Parmesan cheese (for terminar the quinotto)
30 ml lime juice (freshly squeezed)
2 g ground cumin (for the alpaca)
1 g dried oregano (for the alpaca)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

612 kcal

Calories

37 g

Protein

48 g

Carbs

28 g

Fat

5 g

Fiber

43 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

GlutenDairySulfites

Instructions

1
1. Season the alpaca loin medallions with 1 tablespoon lime juice, cumin, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Let them rest for 15 minutes while you prepare the rest.
2
2. Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil and toast the corn for 6 to 8 minutes, stirring occasionally, until lightly charred in spots. Remove and set aside.
3
3. In a blender, combine the queso fresco, evaporated milk, saltine crackers, huacatay, 1 tablespoon ají amarillo paste, 1 tablespoon chopped red onion, half of the minced garlic, and 2 to 3 tablespoons of the hot stock. Blend until smooth. Set aside.
4
4. In a medium pot, heat 1 tablespoon vegetable oil over medium heat. Sauté the remaining red onion for 4 minutes until translucent. Add the rest of the garlic and 2 tablespoons ají amarillo paste; cook 1 minute more.
5
5. Stir in the rinsed quinoa and cook for 1 minute to lightly toast it. Pour in the dry white wine and cook for 2 minutes, until the alcohol is mostly evaporated.
6
6. Add the hot stock gradually, about 1 cup at a time, stirring often. Cook the quinoa for 18 to 20 minutes, adding more stock as it absorbs, until tender and creamy.
7
7. Stir the butter, grated Parmesan, and half of the huacatay sauce into the quinoa. Adjust with salt and black pepper. If it becomes too thick, loosen it with a few more tablespoons of hot stock.
8
8. While the quinotto finishes, preheat the oven to 200 °C / 400 °F to keep the alpaca warm after searing if needed.
9
9. Heat another heavy skillet over high heat with the remaining 1 tablespoon vegetable oil. Sear the alpaca medallions for 2 to 3 minutes per side for a juicy medium doneness. If you prefer to finish them further, transfer to the oven at 200 °C / 400 °F for 3 to 4 minutes. Let rest for 5 minutes.
10
10. Mix the remaining huacatay sauce with the final tablespoon of lime juice. For a lighter consistency, add 1 to 2 tablespoons hot stock and stir well.
11
11. Spoon the green quinotto onto each plate, top with one alpaca medallion, coat with a little huacatay sauce, and finish with the toasted corn. Sprinkle with a bit more black pepper to taste and serve immediately.

Chef tips

Rinse the quinoa well until the water runs clear to remove bitterness. Do not overcook the alpaca; it is best served juicy. If the sauce thickens too much as it sits, loosen it with a little hot stock.

Substitutions

If alpaca is unavailable, use beef tenderloin or pork tenderloin. Huacatay can be replaced with a mix of mint and cilantro, though the flavor will change. For an alcohol-free version, replace the wine with extra stock.

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
View on Amazon
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
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon