Locro de quinoa

  • Locro de quinoa


200 g of quinoa seeds Molino Rossetto
100 g of potatoes
100 ml of milk
90 g of cheese
60 g of achote
100 g of white maize
60 g of leek
70 g of carrots
1 l of water
80 g of coriander
100 g of avocado oil
100 g of butter
50 g of olive oil
enough salt and pepper


Chop the leek and brown it eith the achote; add then the quinoa and the white maize, salt and pepper and finally the water. Cook it for about 20 minutes. Add potatoes, carrots and milk. At the end of the cooking add the cheese and the coriander with avocado oil. Serve it hot.

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