"Quinotto" with Lomo Saltado

Well this is a combination of Quinua, Rissotto and "Lomo Saltado".
It was a great mix. Very easy and fast to make.
Lomo saltado is a traditional dish from Peru, it's a beef dish with homemade fries, onions, tomatoes and spices. I did my version of it with whole mushrooms and half artichoke hearts.

"Quinotto"

1 cup of quinua
1/2 cup of arborio rice
1/2 yellow onion
1/2 tbsp unsalted butter
3 cups of vegetable stock
1/4 cup of dry white wine.

First boil the Quinua in a pot, once it's cook, rinse and drain it. Set a side.

In a separate pot gold the onions in butter, add the arborio rice and stir it until it changes color. Add the white wine and keep stirring, once it starts boiling and getting dry add the vegetable stock little by little until it gets creamy, when the rice is fully cook, add the quinoa and mix them together.

"Veggies Saltado"

1 large onion
2 roma tomatoes
1 cup of whole muschrooms
1 cup of half artichoke hearts
3 garlic cloves (minced)
2 tbsp fresh cilantro chopped
1 tsp aji amarillo*(optional)
1 tsp aji colorado*(optional)
1/2 fresh aji amarillo (you can use orange bell pepper instead)
1 tbsp soy sauce
1 tsp red wine vinegar.
Salt and Pepper to taste.

First in a separate pan, "seal" the mushrooms in high heat, you can also use a grill to do this. I like to cook them separate from the rest of the veggies so they don't get over cooked and they keep that muschroom particular flavor.

Chop the onion in Julianne style, then peel the tomatoes and also chop them the same way.

In a hot pan put a little of olive oil to cook the garlic first, then add the "aji amarillo and aji colorado" if you don't have any of this peppers, just add the onions, tomatoes and fresh aji amarillo (or orange bell pepper).

Let it cook for a couple of minutes, then add the fresh cilantro, soy sauce and vinegar. Season to taste.
At the very end add the mushrooms and artichokes.
Garnish with a couple of cilantro leaves, and serve it with the quinotto.