• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 1
    OK

    Quinoa Atamalada (Andean Quinoa Stew with Yellow Chili Pepper and Cheese)

    Quinoa Atamalada (Andean Quinoa Stew with Yellow Chili Pepper and Cheese) is one of the tastiest ways to make quinoa. The spicy aji amarillo and queso fresco cubes give it a completely original taste, which is very typical of regional stews in Peru. 


    Ingredients
    1
    tablespoon
    oil
    1/2
    onion, chopped
    1
    clove
    garlic, chopped
    2
    teaspoons
    ají amarillo paste
    1
    cup
    Quinoa
    1/4
    cup
    evaporated milk
    1/2
    cup
    queso fresco in cubes (or any white, fresh cheese)
    2
    tablespoons
    parsley, chopped
    *
    salt and pepper (to taste)
    Directions
    Heat the oil in a saucepan, and saute the onion, garlic, and aji amarillo paste for 3 to 5 minutes over medium heat. Stir constantly.
    Add the quinoa, stir well, and cover with water (about 4 times the amount of quinoa).
    Bring to a boil, and simmer for half an hour. If it dries out, add more water. It should have the consistency of a thick soup.
    When ready, add the milk, cheese cubes, and parsley.
    Season with salt and pepper and mix well. Serve.

    The base number of servings for this recipe is 1
    OK

    Categories 

    ClassicSoupVegetarian

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