Quinoa Atamalada (Andean Quinoa Stew with Yellow Chili Pepper and Cheese) is one of the tastiest ways to make quinoa. The spicyaji amarillo and queso fresco cubes give it a completely original taste, which is very typical of regional stews in Peru.
ají amarillo paste
queso fresco in cubes (or any white, fresh cheese)
salt and pepper (to taste)
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.
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