Rustic Tomato Quinoa with Peruvian scallops and artichokes
Ingredients:
- Cooked quinoa
- Peruvian scallops
- Artichokes
- Tomatoes
- Habanero pepper
- Cilantro
- Bonito fish
- Stock
- Parsley
- Salt
- Pepper
- Cilantro
- Lime juice
Preparation:
- Blend tomatoes, habanero pepper, cilantro, bonito fish, stock, and parsley.
- In a pan, add olive oil and sauté onion, aji amarillo pepper paste, and garlic. Add the tomato sauce and the cooked quinoa to the pan with salt, pepper, cilantro, and lime juice.
- In another pan, fry the Peruvian scallops with artichokes. Add aji amarillo pepper paste, parsley, salt, pepper, and lime juice.
- Plate the quinoa tomato topping with the seared Peruvian scallops and artichokes.