Quinoa Pesque
- 🌾 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
A traditional Andean dish that combines creamy textures with wholesome flavors, ideal for a nourishing meal.
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.
Cooking Tips
- For a richer flavor, substitute half of the water with vegetable or chicken broth.
#quinoa #healthyrecipe #andeancuisine #vegetarian #comfortfood
Julia Kani: https://www.youtube.com/@JuliaKani
Quinoa Pesque
Posted by Waivio guest: @waivio_hivecooking
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