Peruvian Quinoa Stew

Peruvian Quinoa Stew

This hearty Peruvian favorite, featuring quinoa, the healthy grain, is relatively easy to make. You’ll find its zesty, tomato-based taste is hard to resist.


¼ lb. GOYA® Quinoa

½ lb. very finely diced pork

GOYA® Adobo with Pepper, to taste

2 tbsp. GOYA® Corn Oil

2 tbsp. GOYA® Sofrito

1 packet Sazón GOYA® without Annatto

1 can (8 oz.) GOYA® Tomato Sauce

1 cup water

Accompaniments: Canilla Extra Long Grain Rice or GOYA® Yuca, canned or frozen


1. Rinse quinoa under cold running water. In saucepan, cook quinoa in 3 cups boiling water until grains become translucent, about 12 minutes. Drain, rinse and return to saucepan and dry over low heat for 3-4 minutes, stirring often. Set aside.
2. Season meat with adobo. In pan, heat oil on medium high. Add meat and cook until lightly browned. Lower heat to medium and stir in sofrito and cook for 3 minutes. Stir in sazón, tomato sauce and water and simmer until meat is tender about 30 minutes. Add water if stew gets to dry.
3. Stir in the quinoa and heat through. Serve with rice or yucca as an accompaniment.
Serves 4

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.