Quinoa - Risotto Style 1

Ingredients

• 1 good branch celery
• 1 medium sized carrot
• half of an onion
• 1 medium yukon gold potato, per person and
• 1-2 poblano chiles
• then of course, the quinoa and the American Grana cheese or real parmesan cheese
• salt
• bell pepper
• sazon goya with coriander and annatto (use sparingly)
• cilantro
• parsley, could be (optional)

Directions

1. 1

   Make a rù : dice the carrot, celery stalk and half-onion and, in a medium sauce pan, sweat them in a slightly generous amount of quality butter (unsalted). After about 5 minutes, add the poblano, which you have already seeded and rinsed and coursely chopped. Next, add as much quinoa as you think two people are going to eat -- Stir fry the mixture for at least five minutes over low heat, add salt and pepper and chopped up potatoes. Easy on the salt, though.

2. 2

   add nearly two times as much water as quinoa and bring up the heat, when everything starts to boil, add the goya sazon, cover with a lid or plate and put the fire on low. Let the mix cook, uncovering and stirring every 5 or 6 mintues or so. Add more water, if you need -- then, when all the water has absorbed and the potatoes and quinoa are cooked, grate a generous amount of the grana into the quinoa and sitr so as not to let the cheese clump or string -- it should integrate into the dish. Adjust seasoning and heat hot.