Quinoa Stew or Quinotto - Pilar Hernández's Chilean Kitchen
From time to time we have foreign guests for dinner. Houston is a city that receives many people from other countries for periods of two to four years; many come to work, others to study, and some, like us, stay. This time, the guests were two German men and two Chinese women.
Ingredients · Servings 6
- 2 cups of quinoa
- 4 cups of vegetable broth
- 1 large bunch of chard
- 1 onion
- 1 cup of cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons of butter
- oil, salt
Method · PT-497396H59M10S
- Wash the quinoa until the water runs clear. Place it in a medium saucepan and cover with 3 cups of vegetable broth. Cook over medium-high heat until it comes to a boil. Reduce the heat to low and simmer gently for 20 minutes. Once cooked, transfer it to a tray to cool, and fluff the quinoa with a fork.
- Wash and dice the chard stems. Cut the leaves into strips.
- In a large skillet, cover the bottom with water and add salt. Place over medium heat; when it begins to boil, add the Swiss chard leaves only and cover. Cook for 5 minutes over low heat. Uncover and remove the Swiss chard to a plate.
- Chop the onion into small cubes.
- Drain the water, clean the pan, and heat 1 tablespoon of oil and 1 tablespoon of butter. Sauté the onion and chard stalks for 10 minutes until golden brown. Add the cream, vegetable broth, and grated Parmesan cheese. Stir, then add the quinoa, mix, and finally add the cooked chard.
- If necessary, add more vegetable broth to achieve the desired consistency, like a thick soup. Finally, add the butter, mix well, and adjust the seasoning.
- Serve hot.
Description
A very adaptable and delicious stew.
