Ecuadorian Quinoa Casserole

1 review, 5 star(s). 100% would make again

Ready in 1 hour 30 minutes

Quinoa is a staple food of the Incas and the Indians in Peru, Ecuador and Bolivia. Quinoa is high in protein. It contains iron, calcium and phosphorus, B vitamins and vitamin E.


2 cups Quinoa
6 cups Water; warm
2 tablespoon Whey, yogurt, kefir, or buttermilk
1 bunch Green onion; chopped
2 tablespoon Extra Virgin Olive Oil
1 teaspoon Annatto seeds
4 cups Beef broth
1/2 teaspoon Sea salt
3 cloves Garlic; mashed
2 medium Potato; sliced
1 bunch Cilantro; tied
1/2 cup Piima cream, creme fraiche, sour cream
5 tablespoon Cream cheese

Original recipe makes 6



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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CheffMom 7y ago

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