Long before it was a trendy superfood, quinoa was one of the staples of Peruvian cuisine. This traditional preparation brings some delicious regional flavors to this regional grain.
1 1/2 cup quinoa
1 small yellow onion
2 garlic cloves
4 green onions, thinly sliced
2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
1 tablespoon aji amarillo paste
1 1/2 teaspoons ground cumin
6 cups chicken broth
3/4 cup whole milk
3/4 cup queso fresco, cubed
Add the quinoa to a fine mesh sieve and rinse under cold water.
Chop the onion and the garlic.
Slice green onions and reserve for garnish.
Heat oil in a large saucepan over medium high heat.
Add the onion and garlic, and sauté until tender, about 4 minutes.
Season with salt and pepper and then stir in the aji paste and cumin.
Sauté until fragrant, about 1 minute.
Add the quinoa and stir in the broth. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally for 35 minutes.
Once stew like and thick, stir in the milk and cheese, and heat until cheese begins to melt.
Sprinkle with green onions before serving.