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One of my two favorite renditions of quinoa after having it for the for the first time with this dish. (I used to think quinoa was boring until I had this and crispy quinoa.)
The dish:
Mushroom Quinotto with Scallops and Truffle Pearls.
(I didn’t get a nice sear on the scallops as I forgot to pat them dry and they steamed instead of searing. Ugh!)
Everything still tasted amazing though.
“Quinotto” (quinoa cooked by the risotto method) was popularized by Peruvian Chef Gastón Acurio. Quinoa plays a big role in Peru’s Andean regional cuisine. Its consumption goes back to the ancient Incas. Acurio has played a significant role in elevating Peruvian food to international recognition, opening numerous restaurants worldwide, authoring cookbooks and appearing on television and in magazines. He is a Peruvian celebrity chef.
Lana Mihajlović, Judy Keegan y5 más7 Comentarios-
Level:
Scoolinary Team
What a delicious-looking dish, Kevin!
Your mushroom quinotto with scallops and truffle pearls looks absolutely stunning — even with the little hiccup on the sear (we’ve all been there!). What matters is that it tasted amazing, and you nailed that. I love how you presented everything the creaminess of the quinoa, the vibrant parsley, and that elegant pop from the caviar on top.
Quinoa is truly a wonderful and versatile ingredient in Peruvian cuisine. We adapt it to so many dishes! For example, a classic like Ají de gallina is often made into Ají de gallina with quinoa at home to make it a bit lighter and more nutritious. And quinoa chaufa is another delicious and creative take on traditional fried rice it’s become a favorite in many Peruvian households.
If you ever get the chance to visit Peru, I highly recommend going to El Bodegón, a restaurant in the Miraflores district of Lima. It’s owned by the renowned chef Gastón Acurio, who, as you rightly mentioned, has played a huge role in putting Peruvian gastronomy on the world map. El Bodegón focuses on traditional Peruvian comfort food especially criollo dishes served in generous portions with incredible flavor. I went there last month and was blown away: the food, the service, and the atmosphere were all amazing.
Gastón Acurio isn’t just a brilliant chef he’s also a kind and humble person. It’s always inspiring to hear him speak with so much passion and love for Peruvian cuisine. His ongoing mission to share our culinary heritage with the world is something truly beautiful and admirable.
Thanks so much for sharing your dish and your story! And if you ever make that quinotto again, I’ll be right here, happy to see it (and maybe drool a little)! ✨
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@sussan_scoolinaryteam Thank you Sussan! I just recently became interested in Peruvian cuisine after my wife said she wants to visit Peru later this year, and after dining at Osaka in Miami. I have added El Bodegón to my list. Thank you for the recommendation!
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Level:
Scoolinary Team
Hey Chef! 👋 Your Mushroom Quinotto looks like something off a fine dining menu—those scallops, even without the sear, are glistening with flavor. The composition is tight, colors are warm, and the black truffle pearls add a beautiful contrast. The close-up shot is particularly mouthwatering 😍
What’s the one Peruvian ingredient or technique that surprised you the most when you first encountered it? This dish shows you’re not afraid to explore deep culinary traditions!
I’m also looping in our dear Emily Chac @emilyscoolinarycom , a chef based in Lima, who might love seeing your dish and—who knows—could recommend a few must-taste spots for your future travels 🛫🇵🇪
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@soldamiani Thank you for your compliments and for connecting me with Emily! Leche de tigre is one thing that I love about Peruvian food and knew nothing about until I started the Peruvian Cuisine & Ceviches course by Roberto Sihuay. Crispy quinoa too.
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Level:
Scoolinary Team
@kevin-godbee That’s such a great choice! Leche de tigre really is a game changer—it brings brightness, umami, and depth all in one spoon. And crispy quinoa is Total texture magic. ✨ It’s amazing how Peruvian cuisine manages to surprise everytime!
And hey, now we’re even more excited to see what you’ll come up with next. Keep the flavor experiments going—we’re all here cheering you on! 🎉
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Level:
Stagier
This sounds absolutely delicious! Quinotto is such a great twist on tradition, and I love how you brought in the history behind it too. Even if the scallops didn’t sear as planned (we’ve all been there 😅), it still looks like a beautifully balanced and thoughtful plate!
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@lanamihajlovic Thank you!
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