Peruvian Quinoa and Sweet Potato Hash

Combine the rinsed quinoa and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.

While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned.

Add the chopped red onion to the skillet with the sweet potatoes and cook for 3-4 minutes, until softened.

Stir in the minced garlic and aji amarillo paste, cooking for 1 minute until fragrant.

Add the cooked quinoa to the skillet with the sweet potato mixture. Stir well to combine all ingredients.

Season the hash with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Continue to cook for 2-3 minutes, stirring gently, to allow the flavors to meld.

Remove from heat and stir in the fresh chopped cilantro. Serve warm.