Ingredients

• ½ onion, diced
• 1 garlic clove, minced
• 5 tablespoons yellow ají pepper cream (not spicy)
• 5 tablespoons white wine
• 3 tablespoons cream
• Chicken broth

• 3 tablespoons grated parmesan cheese
• 15 g butter
• 3 green cooked asparagus
• 50 g sautéed mushrooms
• 120 g quinoa cooked previously for 12 minutes

Method

Slowly cook the onion and the garlic in a pan with olive oil until it almost forms a paste. Add the yellow ají pepper cream and cook a few more minutes until it thickens slightly; deglaze with white wine.

Add the quinoa and broth, cook down a little, and then add the cream, cheese, butter and adjust the seasoning. Serve with asparagus and champignons, accompanied by the grilled skirt steak.