iEat Green - Guest Rene Rodriguez Carazas - 07.20.17

Chef Rene Rodriguez is the owner and chef of Tawa Restaurant located in the heart of the Sacred Valley in Peru. It is a small, family operated, intimate restaurant, specializing in local, Peruvian cuisine, using organic ingredients with many vegetarian and gluten free options. Chef Rene has cooked in some of the finest restaurants in Lima, before deciding to open his own restaurant in Yucay. Chef Rene is also a sommelier and pairs your food with some of the finest wines from Chile, Argentina, Peru and Spain.

Vegetable Curry Quinotto

To serve 4 to 6
 1 cup red and white quinoa ( ½ cup each)
 1 onion, chopped
 6 cloves garlic, minced
 1” piece ginger, grated
 2 carrots, diced
 1 organic yellow pepper, diced
 2 cups small broccoli florets
 2 cups bok choy, chopped
 2 cans organic Coconut milk
 2 teaspoons Curry powder
 2 teaspoon Red Curry paste
 Salt and pepper
 1 Tbs. Coconut oil
 Cilantro for garnish
Preparation:
Rinse quinoa and cook according to directions.
In a wok over medium heat, add the coconut oil. When hot, add the chopped
onions, and cook until translucent. Add the carrots, garlic and ginger and
cook for a few more minutes. Add the peppers and broccoli and continue
cooking until soft. Add the bok choy and cook another 3 minutes. In a small
bowl, mix the curry paste with the coconut milk, and then add to the wok.
Add the curry powder, and salt and pepper. Add the cooked quinoa and
continue cooking for another 10 minutes, stirring often, allowing the quinoa
to absorb the coconut milk and curry flavor. Garnish with cilantro.