Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Passion for Potatoes

By Paul Gayler

Published 2010

  • About

This Peruvian sauce, whose name dates back to the Incas, is a speciality of Lima. The recipe was given to me by a Peruvian friend who now lives in London. It is usually served as an appetiser.

Ingredients

  • 125 g ( oz) quinoa
  • 4 tablespoons olive oil

Method

Heat a dry frying pan, add the quinoa and dry-fry for 1-2 minutes, until lightly toasted. Pour in just enough water to cover, bring to the boil, then reduce the heat and simmer for 10-15 minutes, until the quinoa is tender and has absorbed all the water.

Meanwhile, heat half the oil in a separate frying pan, add the onion and cook for 8-10 minutes, until softened. Stir in half the chill