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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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.
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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.
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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.
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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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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.
Ingredients
- 250 g (1 1/4 cups) quinoarinsed quinoa
- 750 g (1.65 lbs) pork shoulder, cut into 5 cm cubespork shoulder
- 3 tbsp vegetable oilvegetable oil, divided
- 1 large onion, slicedyellow onion
- 4 garlic cloves, mincedgarlic
- 1 tsp ground cumincumin
- 1 tsp smoked paprikasmoked paprika
- 1 tsp dried oreganooregano
- 200 ml (3/4 cup plus 2 tbsp) chicken stockchicken stock
- 2 bay leavesbay leaves
- 400 g (14 oz) seasonal vegetables (e.g., carrots, bell peppers, zucchini), cut into chunksseasonal vegetables
- Salt and black peppersalt and freshly ground black pepper to taste
- 2 tbsp aji amarillo pasteaji amarillo paste
- 3 tbsp olive oilolive oil
- 1 tbsp lime juicefresh lime juice
- 1 tsp honeyhoney
- Fresh cilantro leaves, for garnishcilantro leaves (optional)
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Equipment
- 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
Step-by-step
Step 1
Preheat oven to 200°C (390°F).Step 2
Rinse quinoa under cold running water using a fine-mesh sieve until water runs clear. Drain well.Step 3
In a medium pot, combine quinoa with 500 ml (2 cups) water and a pinch of salt. Bring to a boil over high heat.Step 4
Reduce 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.Step 5
While quinoa cooks, season pork cubes generously with salt and pepper.Step 6
Heat 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.Step 7
Add remaining 1 tablespoon oil to the pot. Sauté sliced onion until translucent, about 5 minutes.Step 8
Add minced garlic, ground cumin, smoked paprika, and oregano. Cook, stirring, for 1 minute until fragrant.Step 9
Return browned pork to the pot. Add chicken stock and bay leaves. Bring to a simmer.Step 10
Cover, reduce heat to low, and slow-braise pork gently for 3 hours until very tender, stirring occasionally.Step 11
About 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.Step 12
Roast vegetables in the preheated oven for 20-25 minutes, stirring halfway, until tender and caramelized.Step 13
To make the dressing, whisk together aji amarillo paste, olive oil, lime juice, and honey in a small bowl. Season to taste with salt.Step 14
To 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.
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