Ingredients

• 250 g Quinoa
• 750 ml Vegetable broth
• 1 small Red onion
• 2 cloves Garlic
• 1 Red bell pepper
• 100 g Corn (frozen or fresh)
• 100 g Green peas (frozen)
• 50 g Cream cheese
• 2 tablespoons Olive oil
• to taste Salt
• to taste Black pepper
• 100 g Lucuma pulp (fresh or frozen)
• 2 tablespoons Lime juice
• 1 teaspoon Aji amarillo paste
• 1/4 small Red onion (for salsa)
• 2 tablespoons Fresh cilantro
• 4 Eggs
• 1 tablespoon White vinegar

Instructions

1. 1

   **Prepare the Lucuma Creole Sauce:** In a small bowl, combine the lucuma pulp, lime juice, aji amarillo paste, finely diced red onion, and chopped cilantro. Season with salt and pepper. Set aside in the refrigerator.

2. 2

   **Prepare the Quinotto:** Rinse the quinoa under cold water. In a medium saucepan, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, sauté until translucent (about 3-4 minutes).

3. 3

   Add the rinsed quinoa and stir for 1 minute. Pour in 1/3 of the hot vegetable broth and stir until absorbed. Continue adding the hot broth, ladle by ladle, waiting for each addition to be absorbed before adding the next, similar to a risotto.

4. 4

   Midway through the quinoa cooking (about 10 minutes), add the diced red bell pepper, corn, and green peas. Continue adding broth and stirring until the quinoa is tender and creamy (approximately 20-25 minutes total). Stir in the cream cheese at the end of cooking. Season with salt and pepper to taste.

5. 5

   **Poach the Eggs:** While the quinotto is simmering, bring a large saucepan of water with the white vinegar to a gentle simmer. Carefully crack each egg into a small ramekin. Gently slide one egg at a time into the simmering water and cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.

6. 6

   **Assembly:** Serve the hot quinotto in bowls. Top each portion with a poached egg. Drizzle generously with the prepared lucuma creole sauce. Serve immediately.