Andean Quinoa and Green Pea Guiso

Preparation and Sofrito

1. Rinse the quinoa thoroughly in a fine-mesh sieve under cold running water for at least 30 seconds to remove its natural bitter coating, then drain well.
2. Heat the neutral oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes until soft, translucent, and lightly sweet.
3. Stir in the minced garlic, ground cumin, paprika, and dried oregano. Cook for about 1 minute, stirring constantly, until deeply fragrant.

Simmer the Stew

4. Add the diced potatoes, rinsed quinoa, water, salt, and black pepper to the pot. Stir everything together and bring the liquid to a rolling boil over medium-high heat.
5. Lower the heat to medium-low, cover the pot with a lid, and let it simmer gently for 15 to 18 minutes, stirring once or twice to prevent sticking, until the potatoes are tender and the quinoa grains have unfurled.

Finish and Serve

6. Uncover the pot and fold in the green peas. Simmer gently without the lid for another 3 to 4 minutes until the peas are heated through and vibrant green, and the stew reaches a thick, porridge-like consistency.
7. Taste and adjust the seasoning with additional salt and black pepper if needed. Ladle into warm bowls and serve hot.