Recipe by Billy Huaman and Erika Rodriguez (Peru)
1 onion, finely chopped
1 garlic clove, finely chopped
5 tbsps sunflower oil
3 tbsps aji amarillo paste
salt and pepper
250 g quinoa, rinsed
50 ml milk
1 sprig huacatay (or mint), crushed
200 g fresh cow’s milk cheese, diced
Preparation time: 45 minutes
Sauté the onion and garlic in 1 tablespoon sunflower oil in a saucepan until soft and golden.
If making the ají amarillo paste, wash the chili peppers, cut them into quarters and remove the seeds. Put them in a strainer to drain off any liquid, then place in a blender with the remaining 4 tablespoons of oil. Puree then salt to taste.
Add the ají amarillo paste to the onion and garlic and sauté briefly, then add the quinoa and cover with water. Bring to a boil, then cook for 15-20 minutes. Add a little salt and pepper.
Remove from the heat and add the milk and huacatay. Stir in the cheese. Mix together until it has the consistency of a risotto, then leave to sit for 10 minutes before serving.
The quinoa can be eaten as a starter or served alongside a flavorful dish of meat, fish or vegetables.