Quinoa atamalada
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: side gluten-free soy-free sugar-free vegetarian quinoa
Ingredients (serves 4 as a side dish)
- 1/2 cup / 3.5 ounces / 100 grams quinoa, any color or blend
- 1 tablespoon / 15 ml extra-virgin olive oil
- 4 ounces / 112 grams red onion, minced
- 1 teaspoon aji amarillo paste, or to taste (I use 1/2 tablespoon of aji cristal paste, recipe below)
- 1 small garlic clove, peeled and minced
- 1 cup / 240 ml water + 1 cup / 240 ml vegetable broth
- 2 tablespoons / 30 ml evaporated milk (I don't use it)
- 1/4 teaspoon fine sea salt
- 1 ounce / 30 grams queso fresco, diced (I use Monterey Jack)
- 1 packed tablespoon of minced fresh parsley
Instructions
To make the aji paste: blanch the peppers for 5 minutes, then drain and place in ice-cold water to cool. Peel the peppers. I also deseed them. Put the peppers in a blender with a small amount of liquid and blend until you have a smooth paste. Transfer the paste to a small glass jar. Refrigerate until ready to use.
Put the quinoa in a fine-mesh strainer (make sure it is fine enough that the quinoa does not go through the mesh). Rinse under cold water while rubbing the quinoa with your hand, then drain.
Warm up the oil in a saucepan on medium heat, add the onion, and stir well, then add the aji paste and stir. Cook over medium-low heat for 4 minutes, stirring almost constantly. Add the garlic, stir, and continue cooking for 1 minute.
Add the quinoa, stir well, then add the liquids. Bring to a boil, turn down the heat and simmer until cooked to a creamy consistency (22 minutes or so), stirring every now and then.
Pour the milk, if using, and stir well. Add the salt and stir. Distribute the cheese and parsley on the quinoa and stir well. Serve.
