Peruvian Quinoa & Shrimp Stew
A hearty and comforting Peruvian-style stew featuring poached shrimp and nutrient-rich quinoa, simmered with seasonal vegetables and traditional spices for a wholesome weeknight meal.
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Overview
This Peruvian Quinoa & Shrimp Stew is a nourishing and flavorful meal that combines tender poached shrimp with protein-packed quinoa and fresh seasonal vegetables. Infused with traditional Peruvian spices like cumin and aj amarillo, this stew offers both comfort and vibrant flavors, perfect for a wholesome weeknight dinner.
Why youll love it
- Quick and easy to prepare with a cook time under 30 minutes.
- High in protein and fiber, making it nutritious and filling.
- Light yet hearty with fresh vegetables and quinoa.
- Captures authentic Peruvian flavors with simple ingredients.
Ingredient notes
- Shrimp: Use medium-sized, peeled and deveined shrimp for even cooking and ease.
- Quinoa: Rinse well before cooking to remove its natural bitterness.
- Aj amarillo paste: A staple Peruvian chili paste; substitute with mild yellow chili paste or a mix of mild chili powder and turmeric if unavailable.
- Vegetables: Feel free to use seasonal vegetables such as bell peppers, zucchini, or carrots to complement the stew.
Serving & storage
- Serve the stew hot, garnished with fresh cilantro and lime wedges for brightness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stove or microwave, adding a splash of water if needed to loosen the stew.
- Do not freeze shrimp-based stew to preserve texture and flavor.
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Chef tips
- Ensure shrimp are fully cooked until opaque and pink for safe consumption.
- Rinsing quinoa is important to remove its natural bitterness.
- Use fresh seasonal vegetables to keep the stew vibrant and nutritious.
- Adjust the amount of aj amarillo paste to control the spice level.
- Avoid overcooking shrimp to maintain a tender texture.
Ingredients
- 200 g (1 cup)quinoa, rinsed
- 500 ml (2 cups)vegetable or seafood stock
- 400 g (14 oz)peeled and deveined shrimp
- 1 tablespoonolive oil
- 1 mediumonion, finely chopped
- 2 clovesgarlic, minced
- 1 mediumbell pepper, diced
- 1 mediumtomato, diced
- 1 mediumcarrot, diced
- 1 tablespoonají amarillo paste (or substitute with mild chili paste)
- 1 teaspoonground cumin
- 1/2 teaspoonsmoked paprika
- To tastesalt and freshly ground black pepper
- 1 handfulfresh cilantro, chopped
- 1 lime, cut into wedgeslime wedges
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Equipment
- medium saucepan
- large skillet or pot
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories320
- Protein30 g
- Carbs35 g
- Fat6 g
Step-by-step
Step 1
Rinse the quinoa thoroughly under cold running water using a fine-mesh sieve to remove its natural saponins.Step 2
Pour the stock into a medium saucepan and bring it to a boil over medium-high heat. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and liquid is absorbed.Step 3
While quinoa cooks, heat olive oil in a large skillet or pot over medium heat. Add the chopped onion and garlic, saut ing for 3-4 minutes until softened and fragrant.Step 4
Add diced bell pepper, tomato, and carrot to the skillet. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.Step 5
Stir in the aj amarillo paste, ground cumin, smoked paprika, salt, and pepper. Cook for 2 minutes to bloom the spices.Step 6
Pour in 250 ml (1 cup) of water or additional stock to create a stew base. Bring to a gentle simmer.Step 7
Add the peeled and deveined shrimp to the simmering stew. Poach shrimp gently for 3-4 minutes until they turn pink and are cooked through. Avoid overcooking to keep shrimp tender.Step 8
Fold in the cooked quinoa and chopped cilantro. Stir well to combine and warm everything through for 1-2 minutes.Step 9
Taste and adjust seasoning with additional salt, pepper, or lime juice as desired. Remove from heat and serve immediately with lime wedges on the side.
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