Here is a twist to the Peruvian dish called aji de gallina, which is originally with pulled chicken. The yellow color comes from aji amarillo, a yellow pepper originated in Peru. It's a lighter and much healthier version of the original, seeing that there are no animal products.
Also I'm going to let you in on the secret on how to cook quinoa properly. Yes, properly!
Ingredients for 4 portions:
1 cup quinoa
1/2 salad head
1 large onion
2-3 spring onions
2-3 cloves of garlic
1 tsp turmeric
1/2 cup aji amarillo (variable depending how spicy you want it to be)
salt and pepper
First boil the potatoes in hot water. Pick at them with a fork every once in a while until you notice that the potatoes are soft. Drain the water and rinse the potatoes under cold water.
For the quinoa: add the quinoa with double the amount water, i.e. 1 cup quinoa: 2 cups water ratio. Put the top on and leave on until the water starts to boil. Once the water boils, take out half of the water, turn off the heat, stir it, so the rest of the water gets stirred around everywhere, and set the pan with quinoa to the side with the top on.
Fry the onion, spring onions and garlic in a large pan with olive oil. Add the quinoa, which should be ready by now, with the aji amarillo (Peruvian yellow pepper), turmeric, salt and pepper and stir around until all the condiments get mixed together. Add more salt or pepper to your liking. For more spice, put in some extra aji amarillo.
Wash the salad head and parsley. Place a few pieces of salad on a large flat plate. Cut the potatoes in long pieces. Add a good portion of our aji de quinoa on top of the salad and potatoes. Walnuts, parsley, spring onions and black olives go on top for garnishing.