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Stuffed Quinua - Quinua Rellena

Another way to cook Quinoa, this time a good friend of mine, Anahi, sent me this recipe and I thought it was great, according to my husband is the best quinua recipe ever. I have to say, it's pretty tasty and easy to make.
I did some adjustments to the recipe to make it just a little faster.

Stuffed Quinua:


1cup of quinoa
1 lb yukon potatoes (about 4 medium potatoes)
1 tbsp olive oil
Salt to taste

Filling:
1 lb Ground beef, I always use the "meatless" beef but you can use any kind of ground "meat"
1 medium onion
2 garlic cloves
2 tbsp of aji colorado* optional
1 tbsp olive oil
2 tbsp raisins* optional
8 black olives or kalamata olives
1 hard boil egg
Salt to taste

First boil the potatoes until cook, peel and mash them. Set a side.

Cook the Quinua in 3 cups of water until the grain cooks and then drain.

Add together the cook quinoa and mash potatoes together, with olive oil and salt to taste. Set a side.

For the filling:

In a pan, heat the olive oil, gold the garlic and onions together, season it with aji colorado and then cook the "veggie ground beef" on it. Sir occasionally, once it's cook, add the olives and raisins, as I said, I never mix it with raisins like the traditional way but you should try it and see if you like the "sweet and salty combination"

Now, the original recipe is similar to our "Peruvian stuffed potatoes" but that includes, frying and a little more time to make the "potato shape" quinoa, and at night I don't like to leave the house with a "oily smell" so I decided to make this quinua at the oven instead.

Place half of the potato-quinoa mix in a 9 x 9 inch greased pan.

Gently put the filling and a layer of hard boil eggs, then make a last layer of potato-quinoa on top. I sprinkle some Italian blend cheese on top and put it to the oven at 350 degrees for 20 minutes.

We always have a green salad to go with our main dish. Nothing fancy. but it certainly makes a great combination.

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