Quinoa and Rice Arco Iris (Rainbow) with Beets, Carrots and Cilantro
Elva never ceased to amaze us with the beauty and pure
great tastes she presented. “Sumaq” is the Quechua word
for delicious, perfect, full of love. This dish, served as part
of a huge midday buffet, was all of these things. Quinoa,
known as a very high protein grain with the Cotopaxi people,
is grown between the high rows of corn in the fields all around Quilajalo.
1 c. quinoa
1 c. brown rice
4 c. water
1 c. finely chopped beets
1 c. finely chopped carrots
1 c. finely chopped onion
1 c. chopped cilantro
olive oil
salt and pepper
Cook quinoa and rice separately in 2 c. of water each. Bring water and grain to boil,
uncovered, then turn heat to low, cover and cook each until tender, about 25 minutes for the
quinoa, 35-40 minutes for the rice. Meanwhile, sauté beets over medium high heat in olive
oil until they just begin to turn golden. Put them in a large bowl, then sauté the carrots in the
same way. Add them to the beets. Sauté the onion until it is a little browned. Toss the
quinoa, rice and vegetables together with the cilantro, season to taste with salt and pepper.
Elva never ceased to amaze us with the beauty and pure
great tastes she presented. “Sumaq” is the Quechua word
for delicious, perfect, full of love. This dish, served as part
of a huge midday buffet, was all of these things. Quinoa,
known as a very high protein grain with the Cotopaxi people,
is grown between the high rows of corn in the fields all around Quilajalo.
1 c. quinoa
1 c. brown rice
4 c. water
1 c. finely chopped beets
1 c. finely chopped carrots
1 c. finely chopped onion
1 c. chopped cilantro
olive oil
salt and pepper
Cook quinoa and rice separately in 2 c. of water each. Bring water and grain to boil,
uncovered, then turn heat to low, cover and cook each until tender, about 25 minutes for the
quinoa, 35-40 minutes for the rice. Meanwhile, sauté beets over medium high heat in olive
oil until they just begin to turn golden. Put them in a large bowl, then sauté the carrots in the
same way. Add them to the beets. Sauté the onion until it is a little browned. Toss the
quinoa, rice and vegetables together with the cilantro, season to taste with salt and pepper.
