Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa (cooked according to package directions)
  • 4 aji verde peppers (seeds removed (or other large chili peppers), chopped)
  • 1 red onion (chopped)
  • 7 cloves garlic (chopped)
  • 4 tablespoon extra virgin olive oil
  • 3 cups diced pumpkin (or winter sqush, acron squash, butternut squash)
  • 2 cups diced peeled potatoes
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • salt (to taste)
  • 2 ears corn (each cut into 4 segments)
  • 2 cups fresh (or frozen fava beans, peeled and halved)
  • 2 cups chopped collard greens (or spinach)

Instruction

  • Cook quinoa according to package directions.
  • In a blender combine aji peppers, garlic, onions and olive oil.
  • Puree until smooth.
  • Heat large pot over medium-high heat, and add pepper mixture. Cook for 5-6 minutes, stirring occasionally.
  • Add potatoes to a separate pot and cover with water. Bring to a boil and cook until soft when pierced with a fork, but not falling apart. Drain potatoes, reserving the water.
  • Add diced pumpkin. Cook 10-15 minutes, until pumpkin has softened. Using a spatula, mash the pumpkin into a puree.
  • Add 2 cups of the reserved potato water. Add corn. Add cumin, curry and salt to taste. Bring to a boil, reduce heat and simmer.
  • In a separate pot add fava beans and cover with water, bring to a boil and cook until soft. Drain, reserving the fava bean water.
  • Add 1 cup fava bean water to the pot. Bring to a boil, reduce heat and simmer.
  • Add potatoes, fava beans and collard greens to the pot. Cook for a few minutes.
  • Serve over quinoa.