Pumpkin and broad beans Quinoto (Quinoa risotto)

Pumpkin and broad beans Quinoto (Quinoa risotto)

Ingredients: 6 serves

  • Quinoa 2 cups
  • Butternut pumpkin dice 1×1 cm 2 cup
  • Broad beans 1 cup
  • Parmesan Grated 500 grams
  • Dried Cayenne Chili 2 units
  • Shallots 2 units
  • Roast garlic puree 2 cloves
  • Olive oil
  • Vege stock 5 cups
  • Unsalted butter 100 gr.


In a hot pan add enough olive oil to cover the bottom of it, once hot add the dices of butternut pumpkin, tossed regularly and cook until golden brown.

Blanch the broad beans and reserve.

In a hot pot melt the butter, sweat the shallots until transparent add the roasted garlic pure, the dried cayenee chili and stir (medium heat).

Once all the ingredients are well mix add the quinoa (60% Royal Quinoa, 20% Red Quinoa and 20% Black Quinoa), and after a few minutes add 4 cups of vege stock. Stir and cook for 18 – 20 min until the liquid evaporates and the quinoa is tender.

In low heat start adding the parmesan cheese, and a small amount of vege stock, while stirring, keep adding the cheese and stock until you get a creamy texture.

Add the roast dice pumpkin and blanch broad beans, mix.

Check seasoning and serve.

Amaze family and friends with the delicious Pumpkin Quinoto!

This entry was posted in Ingredient of the month, Recipes. Bookmark the permalink.

4 Responses to Pumpkin and broad beans Quinoto (Quinoa risotto)

  1. Cherie says:

    Hello thanks for this yummy recipe. Where do you get black and red quinoa from. I eat it everyday but havent been able to find these types in Australia.

  2. jani says:

    I have a soft spot for pumpkin and this recipe sounds delightful. Will you be teaching this at the quinoa cooking class?

    • alejandrosaravia says:

      The cooking class will start with an Introduction to Pisco with the famous Pisco Sour cocktail. Whilst you are enjoying the Pisco, you will learn more about Peruvian cuisine and Pisco history and tradition in Peruvian gastronomy.

      The cocktail will be followed by the entrees:

      · Inca rolls (Selection of three):

      Inca roll, Chef Saravia’s version of the traditional Japanese maki roll, that will replace the
      rice with a blend of Quinoas and Amaranth, the rolls will be served with wakame, pickled ginger and
      avocado and wasaby puree

      As a main we will have:

      · Quinua pepian with roasted corn fed chicken and aromatic herbs.

      I will be presenting a traditional Andean stew. “Pepian” that comes from the Quechua (Peruvian Andean dialect) “pipuyan”, that means dish with a creamy or thick consistency. There are different versions of the dish depending on which region it’s been cook, for example;
      rice in the cost, quinua and corn in the Andeans and casaba in the Amazon jungle.

      The dessert will consist in a:

      · Pastel de Quinoa, creamy Quinoa pudding served with rum poached raisins!

      I hope that you find this new menu suitable to your taste!

      Hope to see you there!

      Buen provecho!


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