Peruvian Sweet Potato and Quinoa Hash

Heat olive oil in a large skillet over medium heat.

Add diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until tender and lightly browned.

Stir in the red onion and garlic, cooking for another 3-4 minutes until the onion softens.

Add the cooked quinoa, aji amarillo paste (or red pepper flakes), salt, and black pepper to the skillet. Mix well to combine.

Continue to cook for 5-7 minutes, stirring occasionally, allowing the quinoa to crisp slightly and all ingredients to heat through.

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