½ cup olive oil
1 onion, finely chopped
1 tsp garlic, minced
1 ½ tbsp, dried red ají panca paste
1 ½ tsp paprika
½ cup fresh peas
½ cup fresh fava beans
2 carrots, peeled and cut into matchsticks
4 artichoke hearts, cut into strips
1 red pepper, roasted, peeled, seeded and deveined, cut into strips
1 cup mushrooms, sliced
3 ½ oz fresh asparagus, chopped
1 fresh yellow aji (chili) seeded and deveined, cut into strips
3 tomatoes, peeled, seeded and diced
2 cups vegetable stock
3 cups quinoa, rinsed and drained
2 tablespoons chopped parsley
1 tablespoon black mint, finely chopped
Heat 5 tbsp olive oil in a paella pan or a large skillet. Add chopped onion, garlic, dried aji paste, paprika and cook stirring until the onion is tender. Stir in peas, fava beans and carrots.
Cook over medium heat for approximately 3 minutes and stir in the artichoke, the red pepper, mushrooms, asparagus, chili, and tomatoes.
Add 1 ½ cup stock and season to taste with salt and pepper. Cover skillet, lower heat and continue cooking for 10 minutes. Add more stock if necessary.
Add quinoa, stir and cook until soft. Stir in parsley and black mint and drizzle over