This recipe basically gives you all the creamy goodness of risotto, with the health benefits and nutty flavor of quinoa. And calabaza pumpkin! It's kind of a win-win-win situation here.
I have to warn you, though: this dish is not for pansies (like me). With a full tablespoon of aji amarillo paste and a roasted chili, it is HOT. This was my first time ever eating quinoa and thinking "Damn, I need to put this over rice to absorb some of the spice". That said, it's so flavorful (this was my first time using aji amarillo and I love it, despite the pain) that I kept going back to pick at what was stuck to the pan, whining about how much my lips hurt, then picking at it again (I was bringing it to a potluck, so I couldn't just take a portion).
I will definitely make this again (especially since I still have some leftover pumpkin), but I'm going to have to decrease the hot pepperiness. If you buy the book when it comes out (and you really should), this recipe definitely should not be skipped. It's a little time consuming, but totally worth it.