Instructions

Leave the quinoa to soak at least for 90 minutes. Next, wash it under running water. This process is essential to get rid of a quinoa component called saponina which is bitter and it could even be toxic. Chop the onion and cloves of garlic into fine brunoise. Dice the monkfish and mushrooms into dices of 1 x 1 cm. approximately. Wash the spinaches, remove the thick stalks and let them drain.
Heat a bit of olive oil in a Magefesa Delicia non stick skillet, sauté the fish and mushrooms high heat, add the spinaches once the whole has been browned, sauté for one more minute and remove. Let the oil drain. Poach the onion together with the garlic in the same skillet medium heat. Sauté the whole for some seconds when the onion is done to perfection and add the quinoa. Moist with a glass of White wine and let it cook for some minutes until the alcohol evaporates. Moist it with the hot fish broth (1/3) and let it cook medium heat.
When the broth evaporates, add the sautéed fish, mushrooms and spinaches. Cover the whole with the hot stock. Add the stock slowly until the quinoa is boiled. Lastly, add the grated cheese, blend well and adjust salt and pepper. The quinotto should be juicy, so that if the cheese requires more stock once it has been melted, we may add it.

The quinoto is a very expanded dish in Arica and Parinacota, more concretely in Putre.