• Main dish

Peruvian Quinotto

  • 4 servings
  • 40 min.
  • 30 min.
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Cooking instructions


In a large saucepan bring 2L of water to a boil. Add chicken stock to boiling water.


In a frying pan add a bit of olive oil and fry onion, mushrooms, carrots and zucchinis.


In a dry frying pan, toast TIPIAK Quinoa Gourmet for a few minutes then add to the vegetables in the frying pan. Add the white wine to the mixture and add 3 ladles of the hot water and chicken stock mixture. Add the ground saffron along with the butter and Parmesan cheese. Mix together and let cook for 15 minutes, adding a ladle of stock from time to time.


Place in a dish, top with sliced prosciutto and garnish with parsley.