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Soak quinoa in warm water mixture at least 12 hours. Rinse and drain well. Saute annatto seeds in oil for several minutes, or until oil turns yellow, and remove with a slotted spoon. Saute onions in the same oil, adding garlic at the last minute. Add quinoa and stock and bring to a boil. Skim, reduce heat, cover and simmer for 1 hour or more on very low heat. About ? hour before serving, stir in the potatoes and salt. About 10 minutes before serving, add cilantro. To serve, remove cilantro and stir in cultured cream and cheese.
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