Felipe Rojas-Lombardi's Quinoa Atamalada Recipe

Name: Felipe Rojas-Lombardi's Quinoa Atamalada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups raw quinoa, picked over and rinsed; 8 cups water; 3 cloves garlic, crushed; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 1 tablespoon red wine vinegar; 1 teaspoon coarse salt; 2 pound lean pork shoulder cut in one inch cubes; 1 fresh green chili pepper, roasted and seeded; 2 dried ancho peppers, seeded; ⅓ cup vegetable oil; 2 tablespoons achiote oil (see note); 2 cups finely chopped onion; 1 tablespoon salt, or to taste; 2 tablespoons chopped fresh coriander

Servings: persons

2 cups raw quinoa, picked over and rinsed
8 cups water
3 cloves garlic, crushed
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1 tablespoon red wine vinegar
1 teaspoon coarse salt
2 pound lean pork shoulder cut in one inch cubes
1 fresh green chili pepper, roasted and seeded
2 dried ancho peppers, seeded
⅓ cup vegetable oil
2 tablespoons achiote oil (see note)
2 cups finely chopped onion
1 tablespoon salt, or to taste
2 tablespoons chopped fresh coriander

1
Bring quinoa and 8 cups of water to a boil and simmer until done, about 20 minutes.
2
Reserve 2 1/2 cups of cooking liquid and set aside.
3
Set drained quinoa aside.
4
In a bowl combine 2 of the garlic cloves with black pepper, cumin, vinegar and coarse salt.
5
Add the pork, mix well and set aside to marinate.
6
In a bowl combine the chili and ancho peppers.
7
Cover with hot water, allow to soak for a few minutes, then drain.
8
Repeat three times, then cover with 2 cups of hot water and set aside for 15 minutes.
9
Drain and puree peppers in a blender.
10
Set aside.
11
In a large, heavy skillet heat the vegetable and achiote oil.
12
Add the pork and brown evenly over high heat.
13
Remove pork and set aside.
14
Lower heat to medium.
15
Add onion and remaining garlic clove and cook until golden.
16
Stir in salt and the pureed pepper mixture and cook for about 10 minutes, stirring constantly, until the mixture clings together in a mass and begins to film the bottom of the pan.
17
Add 2 1/2 cups quinoa liquid and simmer.
18
Add pork and quinoa and simmer for 30 to 40 minutes, stirring from time to time, until the pork is tender.
19
If necessary, add water during this cooking period.
20
Taste for seasoning and serve garnished with chopped coriander.
21
Boiled potatoes would be a typical Peruvian side dish.

870

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups raw quinoa, picked over and rinsed, 8 cups water, 3 cloves garlic, crushed, 1 teaspoon freshly ground black pepper, and more.

Yes, Felipe Rojas-Lombardi's Quinoa Atamalada falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Felipe Rojas-Lombardi's Quinoa Atamalada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions