Beef/Lamb: Quinoa

Ingredients

• ¼ kg of quinoa
• 1 small onion
• 1 teaspoon of pepper
• 1 teaspoon of cumin
• 1 tablespoon of ground garlic
• ¼ kg of meat in pieces
• 2 potatoes cut into quarters
• 2 tablespoons of ground red chili pepper
• oil
• salt

Preparation

Carefully pick through the quinoa to remove any small stones. Wash it and place it in a pot with plenty of water. When it boils, change the water and boil again until the quinoa pops open. Keep an eye on the water as quinoa expands during cooking. When cooked (popped), remove from the heat and set aside.

In a pot with hot oil, fry the onion, garlic, ground red chili pepper, pepper, and cumin. Add the meat cut into medium pieces. It can be beef, pork, or chicken. Then add the potatoes cut into quarters and cover with water. When the meat and potatoes are cooked, add the reserved quinoa. If it is too thick, thin it with a little hot water. Adjust the salt and serve alone or with white rice. If using chicken, add it after the potatoes to avoid it breaking apart.