Ingredients
Vegan Quinotto
6 sliced asparagus spears
½ chopped onion
1 chopped garlic clove
2 tbsp Encona Peruvian Amarillo Chilli Sauce
½ diced red pepper
½ diced courgette
1 diced tomato
½ cup cooked quinoa
1/3 cup vegetable stock
Olive oil
Chopped Parsley
Salt
Pepper
Method
Fry the onion in olive oil, after a couple of minutes add the garlic, then the asparagus, red pepper and courgette.
Add the Encona Peruvian Amarillo Chilli Sauce, the tomatoes and then the quinoa. Stir and add the vegetable stock. Simmer for a few minutes. Add salt and pepper to taste and some of the chopped parsley, serve. Add a splash of olive oil and parsley to garnish.