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celery carrot onion gold potato chile then salt bell pepper Sazon goya with coriander cilantro parsley
Viewed: 97 - Published at: 2 years agoIngredients
- 1 good branch celery
- 1 medium sized carrot
- half of an onion
- 1 medium yukon gold potato, per person and
- 1 -2 poblano chile
- then of course, the quinoa and the American Grana cheese or real parmesan cheese
- salt
- bell pepper
- sazon goya with coriander and annatto (use sparingly)
- cilantro
- parsley, could be (optional)
Method
- Make a ru : dice the carrot, celery stalk and half-onion and, in a medium sauce pan, sweat them in a slightly generous amount of quality butter (unsalted). After about 5 minutes, add the poblano, which you have already seeded and rinsed and coursely chopped. Next, add as much quinoa as you think two people are going to eat -- Stir fry the mixture for at least five minutes over low heat, add salt and pepper and chopped up potatoes. Easy on the salt, though.
- add nearly two times as much water as quinoa and bring up the heat, when everything starts to boil, add the goya sazon, cover with a lid or plate and put the fire on low. Let the mix cook, uncovering and stirring every 5 or 6 mintues or so. Add more water, if you need -- then, when all the water has absorbed and the potatoes and quinoa are cooked, grate a generous amount of the grana into the quinoa and sitr so as not to let the cheese clump or string -- it should integrate into the dish. Adjust seasoning and heat hot.
