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Andean Quinoa Pilaf with Roasted Corn & Aji Amarillo

Andean Quinoa Pilaf with Roasted Corn & Aji Amarillo

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Quinoa pilaf

 


 

An Andean-style quinoa pilaf inspired by Peru — toasted quinoa, smoky aji amarillo, charred corn, and roasted vegetables finished with queso fresco and cilantro. A grain that finally comes home.

4 servings

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken or vegetable broth
  • 1 ear of corn, kernels cut off (or frozen choclo/corn)
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons aji amarillo paste
  • 1 teaspoon ground cumin
  • 1 teaspoons salt
  • 0.3 teaspoons black pepper
  • 1 lime, juiced and zested
  • 0.3 cups fresh cilantro, chopped
  • 0.5 cups crumbled queso fresco
  • 0.3 cups toasted pepitas

Steps

Preheat oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.

Season the vegetables: Toss 1 ear of corn, kernels cut off (or frozen choclo/corn), 1 red bell pepper, diced, 1 small red onion, diced, 1 cups cherry tomatoes, halved, and 2 garlic cloves, minced with 2 tbsp of 4 tablespoons extra virgin olive oil, divided, half the 2 tablespoons aji amarillo paste, 1 teaspoons ground cumin, half the 1 teaspoons salt, and 0.3 teaspoons black pepper on the sheet.

Roast: Roast in a single layer, stirring once, until the corn and peppers are charred at the edges.

Toast the quinoa: Meanwhile, heat the remaining 4 tablespoons of extra virgin olive oil, divided, in a saucepan over medium heat. Add 1 cup quinoa, rinsed and toasted, stirring often, until it smells nutty and starts to pop.

Simmer with aji amarillo: Stir in the remaining 2 tablespoons of yellow pepper paste and 2 cups of low-sodium chicken or vegetable broth, plus the remaining 1 teaspoon of salt. Bring to a boil, then cover, reduce heat, and simmer until the liquid is absorbed.

Rest and fluff: Remove from heat and let the quinoa rest, covered, then fluff with a fork.

Combine: Fold the roasted vegetables into the quinoa along with 1 lime, juiced and zested, and 0.3 cups fresh cilantro, chopped.

Finish and serve: Top with 0.5 cups crumbled queso fresco and 0.3 cups toasted pepitas. Serve warm or at room temperature.

Notes

Toasting the dry quinoa before simmering is the trick that makes this pilaf taste nutty instead of grassy — don’t skip it. ¿No hay ají amarillo? Sub 1 tbsp smoked paprika + a pinch of cayenne, though the flavor won’t be quite as authentic. Swap queso fresco for cotija for a saltier finish.

There’s a reason quinoa has been a staple in the Andes for thousands of years, and this Andean Quinoa Pilaf with Roasted Corn & Aji Amarillo brings that heritage straight to your plate. Rooted in Peruvian flavor traditions, this pilaf pairs fluffy, protein-packed quinoa with sweet roasted corn kernels and the unmistakable kick of aji amarillo — Peru’s beloved yellow chili pepper known for its fruity heat and golden color. The result is a dish that’s as vibrant to look at as it is to eat, with layers of smoky, sweet, and spicy flavor in every forkful.

What sets this Andean quinoa pilaf apart is how it balances comfort with complexity. The roasted corn brings caramelized sweetness and a satisfying char, while the aji amarillo paste (or sauce) weaves warmth and tang through the entire dish without overwhelming it. Toasting the quinoa before simmering deepens its natural nuttiness, turning a humble grain into the star of the plate rather than just a side note. It’s a dish that honors its South American roots while fitting effortlessly into modern, health-conscious kitchens.

This recipe is as versatile as it is flavorful. Serve it as a standout side to grilled chicken, pork, or fish, or turn it into a full vegetarian meal by adding black beans, avocado, or a fried egg on top. It travels well for meal prep, holds its texture beautifully as leftovers, and works just as easily on a weeknight table as it does at a dinner party meant to impress.

For anyone craving something beyond the usual grain bowl, this Andean Quinoa Pilaf with Roasted Corn & Aji Amarillo delivers bold South American flavor with minimal effort. It’s a celebration of Peruvian ingredients in an easy, shareable format — proof that quinoa can be so much more than a side dish when it’s given the right spotlight.

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