Warm Red Quinoa Solterito with Seared Trout and Aji Amarillo

Instructions

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   1. Place the red quinoa, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then lower the heat, cover, and cook for 15 minutes until the quinoa is tender and the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

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   2. While the quinoa cooks, bring a small pot of water to a boil. Add the corn and cook for 3 minutes; add the broad beans and cook 2 minutes more. Drain and cool just enough to handle. Set aside.

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   3. In a large bowl, combine the red onion, tomato, fresh cheese, cilantro, mint, corn, and broad beans.

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   4. For the dressing, whisk together the aji amarillo paste, lime juice, red wine vinegar, grated garlic, cumin, 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper in a small bowl.

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   5. Add the warm quinoa to the bowl with the vegetables and cheese. Pour in the dressing and toss gently so the cheese keeps its shape. Taste and adjust with the remaining salt if needed.

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   6. Pat the trout fillets dry with paper towels and season them with a pinch of salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the trout skin-side down and cook for 4 to 5 minutes until the skin is golden and crisp. Turn and cook 2 to 3 minutes more, until the center is just cooked through. If you prefer to finish it in the oven, transfer it to a preheated oven at 400°F / 200°C for 3 to 4 minutes.

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   7. To serve, arrange the lettuce leaves on plates or on a platter. Top with the sliced cooked sweet potato, then spoon over the warm quinoa solterito, and finish with one seared trout fillet per serving.

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   8. Serve immediately, spooning over any fish juices and any remaining dressing.

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   9. If you want to warm the sweet potato before serving, heat it in a 300°F / 150°C oven for 8 to 10 minutes, covered well so it does not dry out.