Traditional Quinoa Pesque

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waivio_hivecooking2 months ago2 min read

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Discover the savory goodness of this traditional Quinoa Pesque, a native dish that delights with its creamy and wholesome flavors. Perfect for a nourishing meal that pays homage to its Andean roots, this recipe is simple and satisfying.

Ingredients

🌾 1 cup quinoa e.g., Bob's Red Mill
🌊 2 cups water
🧂 1 teaspoon salt e.g., Morton Salt
🧄 2 cloves garlic, minced
🧈 2 tablespoons butter e.g., Kerrygold
🧅 1 small onion, finely chopped
🧀 1 cup grated cheese e.g., Cotija or Queso Fresco
🥛 1 cup milk e.g., Organic Valley Whole Milk
🌿 1 tablespoon fresh cilantro, chopped

Instructions

1- Rinse the Quinoa:

In a fine mesh strainer, rinse 1 cup of quinoa under cold running water for a few minutes to remove any bitterness.
Drain well.

2- Cook the Quinoa:

In a medium saucepan, combine the rinsed quinoa with 2 cups of water and 1 teaspoon of salt.
Bring to a boil over medium heat, then reduce the heat to low.
Cover and let simmer for about 15 minutes until the quinoa is tender and the water is fully absorbed.
Fluff with a fork.

3- Prepare the Sauté:

In a large skillet e.g., All-Clad Stainless Steel Fry Pan, melt 2 tablespoons of butter over medium heat.
Add the minced garlic and chopped onion, sautéing until the onion is translucent and fragrant, about 5 minutes.

4- Combine Ingredients:

Add the cooked quinoa to the skillet with the sautéed onion and garlic.
Stir in 1 cup of grated cheese and 1 cup of milk, mixing until the cheese melts and the mixture is creamy.

5- Garnish and Serve:

Transfer to a serving dish and sprinkle with freshly chopped cilantro.
Serve immediately.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 260 per serving
Proteins: 12g
Fats: 10g
Carbohydrates: 33g
Equipment: Fine mesh strainer, medium saucepan, large skillet e.g., All-Clad Stainless Steel Fry Pan, wooden spoon.