Peruvian Quinoa and Egg Scramble

Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Set aside.

While the quinoa cooks, heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.

Add the diced red bell pepper and chopped red onion to the skillet. Sauté for 5-7 minutes, or until softened.

Stir in the minced garlic and cook for 1 minute more, until fragrant.

In a medium bowl, whisk the eggs with aji amarillo paste, salt, and black pepper.

Pour the egg mixture into the skillet with the vegetables. Cook, stirring gently, for 3-5 minutes, or until the eggs are set but still moist.

Fold in the cooked quinoa and mix gently to combine. Serve immediately.