Ingredients with Measurements:
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 1/2 cup chopped walnuts
- 1/2 cup chopped spinach
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/2 cup evaporated milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Rinse quinoa in a fine mesh strainer and place in a medium saucepan with water and salt. Bring to a boil, reduce heat to low, cover and simmer for 15-20 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and set aside.
2. In a large skillet, heat oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add walnuts, spinach, cilantro, parsley, mint, evaporated milk, Parmesan cheese, salt, black pepper, cumin, paprika, turmeric, oregano, thyme, and red pepper flakes. Stir to combine and cook for 5-7 minutes or until spinach is wilted and mixture is heated through.
4. Transfer mixture to a blender or food processor and blend until smooth.
5. Serve quinoa topped with ocopa sauce.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 26g
Carbohydrates: 34g
Protein: 15g
Fiber: 6g
Sugar: 4g
Sodium: 660mg
Substitutions for ingredients:
- Instead of quinoa, you can use rice or couscous.
- Instead of evaporated milk, you can use heavy cream or coconut milk.
- Instead of walnuts, you can use peanuts or almonds.
- Instead of spinach, you can use kale or arugula.
- Instead of Parmesan cheese, you can use feta or goat cheese.
Variations:
- Add grilled chicken or shrimp for a protein boost.
- Use different herbs and spices to change the flavor profile.
- Add roasted vegetables like sweet potatoes or bell peppers for added nutrition.
Tips and tricks:
- Rinse quinoa before cooking to remove any bitterness.
- Toast walnuts before adding to the sauce for extra flavor.
- Adjust the amount of red pepper flakes to your desired level of spiciness.
Storage instructions:
Store leftover ocopa sauce in an airtight container in the refrigerator for up to 5 days. Store leftover quinoa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat quinoa and ocopa sauce separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve quinoa and ocopa sauce in separate bowls and let guests assemble their own plates.
Garnishes:
Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Steamed broccoli
Troubleshooting advice:
- If the ocopa sauce is too thick, add more evaporated milk or water to thin it out.
- If the quinoa is too dry, add a splash of water or broth to moisten it.
Food safety advice:
Make sure to cook quinoa and spinach thoroughly to avoid any potential foodborne illnesses.
Food history:
Ocopa is a traditional Peruvian sauce made with herbs, spices, and nuts. It is typically served with boiled potatoes or grilled meats.
Flavor profiles:
Ocopa sauce is creamy, nutty, and slightly spicy. Quinoa is nutty and slightly earthy.
Serving suggestions:
Serve as a main dish or as a side dish to grilled meats or fish.
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Region: Peruvian