Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat a grill or stovetop griddle to high heat and carefully char the skins of 2 medium eggplants and 2 large ají amarillo peppers until blistered and softened.

2. 2

   Once cooled, peel the charred skin from the 2 medium eggplants and 2 large ají amarillo peppers, removing the seeds from the peppers, then roughly chop both the eggplant flesh and the pepper flesh.

3. 3

   In a large bowl, combine the chopped eggplant and ají amarillo with 1 finely diced red onion, 4 minced cloves of garlic, 1/2 cup chopped fresh cilantro, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, a pinch of salt, and a pinch of freshly ground black pepper.

4. 4

   Drizzle the mixture with 3 tablespoons of olive oil and 1/4 cup of fresh lime juice, then toss gently to ensure all ingredients are well combined and marinated for at least 15 minutes.

5. 5

   Bring 2 cups of vegetable broth to a boil in a medium saucepan, add 1 cup of rinsed white quinoa, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.

6. 6

   Serve the fire-roasted Peruvian eggplant and ají amarillo mixture immediately alongside 1 cup of cooked quinoa per serving.