Preparation

Before diving into cooking your Inka Gold Treat, gather all your ingredients and ensure they are prepped as instructed. Mis en place, or organizing and arranging ingredients before cooking, will streamline the entire process. Start by rinsing the quinoa under cold water until the water runs clear, which helps remove its natural bitter coating. Dice the red bell pepper, onion, and tomatoes, ensuring even pieces for uniform cooking. Drain and rinse the black beans, chop the cilantro, and have your lime juiced.

Cooking Process

Cooking the Quinoa

1. In a medium saucepan, heat 2 cups of water over medium-high heat. Add the rinsed quinoa and bring to a boil.

2. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa absorbs all the water.

3. Remove from heat and let it sit, covered, for an additional 5 minutes before fluffing it with a fork.

Sautéing the Vegetables

1. In a large skillet, heat the olive oil over medium heat.

2. Add the chopped onion and red bell pepper. Sauté for about 5 minutes, or until the onion becomes translucent.

3. Stir in the corn kernels and cook for another 2 minutes, followed by the tomatoes, continuing to stir occasionally.

Bringing It All Together

1. Once the vegetables are tender, add the cooked quinoa to the skillet, mixing thoroughly to combine.

2. Add the black beans along with the cumin and chili powder.

3. Season with salt and black pepper to taste, ensuring everything is evenly distributed.

4. Remove from heat and squeeze the lime juice over the quinoa and vegetable mixture. Fold in the chopped cilantro and diced avocado.

Serving Suggestions

The Inka Gold Treat is incredibly versatile. It can be served warm as a standalone meal or a hearty side dish. Alternatively, allow the dish to cool, and it becomes an excellent base for salads or a filling for wraps and burritos. To maximize the flavor profile, consider pairing it with traditional Peruvian sauces such as Ají Verde or a simple homemade pico de gallo.