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Cook quinoa according to package directions.
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In a blender combine aji peppers, garlic, onions and olive oil.
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Puree until smooth.
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Heat large pot over medium-high heat, and add pepper mixture. Cook for 5-6 minutes, stirring occasionally.
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Add potatoes to a separate pot and cover with water. Bring to a boil and cook until soft when pierced with a fork, but not falling apart. Drain potatoes, reserving the water.
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Add diced pumpkin. Cook 10-15 minutes, until pumpkin has softened. Using a spatula, mash the pumpkin into a puree.
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Add 2 cups of the reserved potato water. Add corn. Add cumin, curry and salt to taste. Bring to a boil, reduce heat and simmer.
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In a separate pot add fava beans and cover with water, bring to a boil and cook until soft. Drain, reserving the fava bean water.
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Add 1 cup fava bean water to the pot. Bring to a boil, reduce heat and simmer.
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Add potatoes, fava beans and collard greens to the pot. Cook for a few minutes.
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Serve over quinoa.