Warm Quinoa Solterito with Rocoto Trout and Passion Fruit Vinaigrette

Instructions

1. 1

   1. In a bowl, mix the rocoto paste, 2 grated garlic cloves, 1 tablespoon (15 ml) lime juice, 1 tablespoon (15 ml) olive oil, 1 teaspoon (5 g) salt, and black pepper. Rub the trout fillets with this mixture and let them rest for 10 minutes while you prepare the rest.

2. 2

   2. Place the tricolor quinoa and water in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the grains are tender and the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork.

3. 3

   3. While the quinoa cooks, bring water to a boil in a small pot. Cook the corn kernels for 3 minutes and remove them. In the same water, cook the fava beans for 2 to 3 minutes until tender. Drain and cool slightly.

4. 4

   4. In a large bowl, combine the warm quinoa, corn, fava beans, red onion, tomato, fresh cheese, and half of the chopped cilantro. Add 1/2 teaspoon (2 g) salt and toss gently.

5. 5

   5. For the vinaigrette, whisk together the passion fruit pulp, 2 tablespoons (30 ml) lime juice, white wine vinegar, 2 tablespoons (30 ml) olive oil, 1 finely grated garlic clove, 1/2 teaspoon (1 g) salt, and the remaining chopped cilantro.

6. 6

   6. Heat a large nonstick skillet over medium-high heat for 2 minutes. If you prefer to finish the trout in the oven, preheat it to 400°F (200°C). Add 1 tablespoon (15 ml) olive oil to the skillet and sear the trout for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until just cooked through and flaking easily. Alternatively, after searing 2 minutes per side, bake it for 4 to 5 minutes at 400°F (200°C).

7. 7

   7. Fold half of the vinaigrette into the quinoa mixture and toss gently. Taste and adjust with the remaining salt if needed. Add the avocado at the very end so it keeps its shape.

8. 8

   8. Serve the warm solterito in shallow bowls or plates, top each portion with a rocoto trout fillet, and finish with the remaining vinaigrette spooned over or served on the side.