Oh my goodness you guys. I am so excited to share this Quinotto recipe with you today. I just can’t handle it!! If you aren’t familiar with it, you might be wondering what Quinotto is exactly. Quinotto basically is a quinoa based risotto. It is popular in Peru and Latin America. After making this recipe, it has become very popular in our family too.
This recipe calls for Aji Amarillo, a popular condiment in Peru. The paste is made from the aji amarillo chile and has the spice level of cayenne pepper. When you open up the jar, it will have a spicy aroma. Since we are only using a little bit of the paste, the quinotto isn’t spicy; the chile paste adds depth of flavor to the dish. Check your local Latin grocery store for the Aji Amarillo paste. I have had difficulty finding it in the past; however, now it seems to becoming more popular. You can always order some online if you can’t find it locally.
Traditionally heavy cream is used in Quinotto, which helps to create that rich and creamy risotto like texture. To keep this Quinotto vegan + dairy free, I used a cashew cream instead of heavy cream. Cashews are soaked in water for a few hours; then they are drained and blended with water and salt. The cream is added to the Quinotto at the very end. I went ahead and added the full amount of cashew cream, which created this lush and decedent risotto. I recommend starting with half of the cream and adding as much as you would like in the quinoa risotto.
If you are stuck in a quinoa rut and find yourself making the same type of quinoa recipes like me, try this fun take on traditional risotto!
This Quinotto is:
rich, creamy, decadent
perfect of special occasions;
perfect for entertaining
completely vegan + gluten-free
If you give this Quinotto a try, let us know! Tag us on Instagram at #thymeandlove. We would love to see it!
Recipe is adapted from Terry Hope Romero’s Quinoa Oyster Mushroom Risotto in Viva Vegan.