Warm Red Quinoa Solterito with Seared Trout, Roasted Rocoto and Passion Fruit Vinaigrette

Name: Warm Red Quinoa Solterito with Seared Trout, Roasted Rocoto and Passion Fruit Vinaigrette
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Peruana
Ingredients: 5.5 oz each trout fillets; 1 cup red quinoa; 2 cups water; 1 1/4 cups corn kernels; 3/4 cup peeled fava beans; 4 oz fresh cheese; 1 whole red rocoto pepper; 1 medium red onion; 1 1/4 cups cherry tomatoes; 1 cup cucumber; 1/3 cup botija olives; 2 tbsp fresh mint; 3 tbsp fresh cilantro; 1/3 cup passion fruit pulp; 3 tbsp lime juice; 1 tbsp white vinegar; 5 tbsp olive oil; 2 cloves garlic; 1 tbsp ají amarillo paste; 1 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper

An original Peruvian dish inspired by Arequipa’s solterito, reimagined as a warm version with red quinoa, pan-seared trout, crisp vegetables, fresh cheese, corn, and a bright passion fruit vinaigrette with Andean herbs.

30 minPrep

25 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 160 g each trout fillets (without espinas, with or skinless)
180 g red quinoa (enjuagada)
500 ml water (for cocer the quinua)
200 g corn kernels (cocido)
120 g peeled fava beans (cocidas)
120 g fresh cheese (diced small)
1 unit red rocoto pepper (without venas ni semillas if desired menos picante)
120 g red onion (en pluma fina)
180 g cherry tomatoes (cut por the mitad)
150 g cucumber (diced small)
60 g botija olives (boneless, en mitades)
10 g fresh mint (chopped)
12 g fresh cilantro (chopped)
80 ml passion fruit pulp (with or without semillas)
45 ml lime juice (freshly squeezed)
15 ml white vinegar (for the vinagreta)
75 ml olive oil (divided)
6 g garlic (1 clove grated and 1 chopped fino)
20 g ají amarillo paste (for the vinagreta)
1 g dried oregano (frotado entre the dedos)
8 g salt (or to taste)
2 g black pepper (freshly ground)

Nutrition facts

per serving

546 kcal

Calories

35 g

Protein

33 g

Carbs

30 g

Fat

7 g

Fiber

26 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

DairyFishSulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. Place the rocoto on a small tray, rub it with 1 teaspoon olive oil, and roast for 12 to 15 minutes, turning once, until lightly charred outside. Let it cool slightly, then cut into thin strips and set aside.
2
Meanwhile, place the red quinoa and water in a medium pot with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 to 18 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.
3
Place the red onion in a bowl with half of the lime juice and a pinch of salt. Toss and let it soften for 10 minutes.
4
For the vinaigrette, combine the passion fruit pulp, remaining lime juice, white vinegar, ají amarillo paste, grated garlic, dried oregano, 3 tablespoons olive oil, a pinch of salt, and black pepper in a bowl. Whisk until emulsified.
5
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sauté the cooked corn, cooked fava beans, and chopped garlic for 2 to 3 minutes to perfume them. Add the cooked quinoa and toss for 1 more minute. Remove from the heat.
6
Transfer the warm quinoa mixture to a large bowl. Add the softened onion with its juices, cherry tomatoes, cucumber, botija olives, mint, cilantro, roasted rocoto, and fresh cheese. Pour in two-thirds of the vinaigrette and toss gently. Taste and adjust with salt and black pepper.
7
Pat the trout fillets dry with paper towels and season with salt and black pepper. Heat the same skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the trout for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and just cooked through in the center.
8
Serve a generous bed of the warm quinoa solterito on each plate. Top with one seared trout fillet and finish with the remaining passion fruit vinaigrette. Serve immediately.

Chef tips

For a smokier flavor, you can also roast the cherry tomatoes for 8 minutes at 220 °C / 425 °F before mixing them in. The quinoa should be fluffy, not wet, so the warm salad keeps a good texture.

Substitutions

You can replace trout with bonito or salmon. If fava beans are unavailable, use cooked peas. Fresh cheese can be swapped for mild feta, though the flavor will be less traditionally Peruvian.

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