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4
Easy
By Paul Gayler
Published 2010
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.
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