Peruvian Quinoa Grain Bowl With Slow-Braised Pork
A vibrant Peruvian-inspired grain bowl featuring protein-rich quinoa topped with tender slow-braised pork, roasted seasonal vegetables, and a zesty aji amarillo dressing. This dish embraces traditional Peruvian flavors while using familiar techniques, perfect for a hearty weeknight meal.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPreheat oven to 200°C (390°F).
- No timer neededRinse quinoa under cold running water using a fine-mesh sieve until water runs clear. Drain well.
- 05:00In a medium pot, combine quinoa with 500 ml (2 cups) water and a pinch of salt. Bring to a boil over high heat.
- 20:00Reduce heat to low, cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- No timer neededWhile quinoa cooks, season pork cubes generously with salt and pepper.
- 12:00Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown pork pieces in batches until golden on all sides, about 6 minutes per batch. Remove and set aside.
- 05:00Add remaining 1 tablespoon oil to the pot. Sauté sliced onion until translucent, about 5 minutes.
- 01:00Add minced garlic, ground cumin, smoked paprika, and oregano. Cook, stirring, for 1 minute until fragrant.
- No timer neededReturn browned pork to the pot. Add chicken stock and bay leaves. Bring to a simmer.
- 180:00Cover, reduce heat to low, and slow-braise pork gently for 3 hours until very tender, stirring occasionally.
- No timer neededAbout 30 minutes before pork is done, toss seasonal vegetables with a pinch of salt, pepper, and a drizzle of olive oil on a baking sheet.
- 25:00Roast vegetables in the preheated oven for 20-25 minutes, stirring halfway, until tender and caramelized.
- No timer neededTo make the dressing, whisk together aji amarillo paste, olive oil, lime juice, and honey in a small bowl. Season to taste with salt.
- No timer neededTo serve, divide quinoa evenly into bowls. Top with slow-braised pork and roasted vegetables. Drizzle with aji amarillo dressing and garnish with fresh cilantro leaves if desired.
Chef tips
- Rinsing quinoa thoroughly removes its natural bitterness for better taste.
- Brown pork pieces well to develop deep flavor in the braise.
- Check pork occasionally to ensure liquid hasn't evaporated; add a splash of water or stock if needed.
- If you prefer a thicker sauce, remove pork from pot once cooked, boil braising liquid uncovered until reduced to desired consistency, then return pork to pot before serving.
- Store components separately to maintain texture and flavor when reheating.
Equipment check
- medium pot with lid
- large heavy-bottomed pot or Dutch oven
- baking sheet
- mixing bowl
- fine-mesh sieve or colander
- measuring cups and spoons
- cutting board and knife
Nutrition per serving
- Calories620
- Protein45 g
- Carbs55 g
- Fat20 g
Tags
Behind the dish.
Overview
This Peruvian quinoa grain bowl combines fluffy, protein-packed quinoa with slow-braised pork that melts in your mouth. Roasted seasonal vegetables add vibrant color and texture, while the spicy and tangy aji amarillo dressing brings authentic Peruvian zest to every bite. This dish is a balanced, nourishing meal that celebrates traditional flavors with accessible techniques.
Why you’ll love it
- Slow-braised pork is incredibly tender and flavorful.
- Quinoa adds a wholesome protein base that is gluten-free.
- Roasted seasonal vegetables offer natural sweetness and earthiness, complementing the pork.
- Aji amarillo dressing adds authentic Peruvian heat and brightness.
- Perfect for meal prep or a comforting weeknight dinner.
Ingredient notes
Quinoa: Use tri-color or white quinoa for visual appeal. Rinse well before cooking to remove bitterness.
Slow-braised pork: Pork shoulder is ideal due to its marbling and tenderness after braising.
Seasonal vegetables: Use carrots, bell peppers, zucchini, or squash depending on availability.
Aji amarillo paste: Found in Latin markets or online; provides a fruity, medium heat to the dressing.
Serving & storage
Serve warm in bowls assembled with quinoa, pork, roasted vegetables, and drizzled aji amarillo dressing. Garnish with fresh cilantro if desired.
Store leftovers separately if possible in airtight containers in the refrigerator. Quinoa and roasted vegetables keep well for up to 3 days; pork is best consumed within 2 days. Reheat gently on stovetop or microwave until steaming hot (at least 74°C/165°F) for food safety.
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