Discover 49 Peruvian recipes, from quick favourites to slower weekend cooking.
◷ 40 minmedium
A vibrant grain bowl featuring poached white fish served atop fluffy quinoa mixed with seasonal vegetables like roasted corn and sautéed zucchini. Finished with a light cilantro-lime dressing, this dish highlights traditional Peruvian flavors while using poaching to keep the fish tender and moist, perfect for a wholesome weeknight meal.
Nov 3Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, water or low-sodium vegetable broth, white fish (cod, halibut, or sea bass), salt, divided, corn, husked and kernels removed. Equipment: small saucepan, medium skillet, large shallow pan for poaching, mixing bowl, measuring cups and spoons, knife and cutting board.
Kitchen tip: Rinse quinoa thoroughly to remove its natural coating (saponin) which can taste bitter.