Ingredients

• 1 cup Quinoa
• 2 Rainbow trout fillets
• 3 cups Vegetable broth
• 2 tbsp Olive oil
• 0.5 Red onion, finely diced
• 2 cloves Garlic, minced
• 0.5 Red bell pepper, diced
• 0.5 cup Corn kernels (fresh or frozen)
• 0.5 cup Green beans, chopped
• 1 tbsp Huacatay paste
• 1 tsp Aji amarillo paste
• 1 tbsp Lime juice
• 2 tbsp Fresh cilantro, chopped
• to taste Salt and pepper
• 0.5 Avocado slices (for garnish, optional)

Instructions

1. 1

   Rinse quinoa thoroughly under cold water. Set aside.

2. 2

   Season trout fillets with salt and pepper.

3. 3

   In a large skillet, heat 1 tbsp olive oil over medium heat. Sauté trout fillets skin-side down for 3-4 minutes, then flip and cook for another 2-3 minutes until cooked through. Remove from skillet and set aside.

4. 4

   In the same skillet, add the remaining 1 tbsp olive oil. Sauté red onion until softened, about 3 minutes. Add garlic, red bell pepper, corn, and green beans; cook for 5 minutes.

5. 5

   Stir in the rinsed quinoa, huacatay paste, and aji amarillo paste. Cook for 1 minute, stirring constantly.

6. 6

   Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and quinoa is fluffy.

7. 7

   Fluff the quinoa with a fork. Gently flake the cooked trout into pieces and fold into the quinotto.

8. 8

   Stir in lime juice and fresh cilantro. Season with salt and pepper to taste.

9. 9

   Serve immediately, garnished with avocado slices if desired.