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. FULL RECIPE BELOW.Check out our entire Peruvian Menu - https://www.youtube.com/watch?v=WFtHpGtk94I&list=PLX98sAmndWt3eAm_71oc2VutEp2jLNq9T&index=1Shot and Directed by Eric SlatkinProducer: Joanna GryfeFood Stylist: Sienna DegoviaCulinary Assistants: Hannah Canvasser & Caroline HwangAC: Dylan NealEditor: Jacob MetivaRECIPE: Quinoa AtamaladaServes 6INGREDIENTS1 1/2 cup quinoa1 small yellow onion2 garlic cloves 4 green onions, thinly sliced 2 tablespoons canola oilKosher salt and freshly ground black pepper, to taste1 tablespoon aji amarillo paste1 1/2 teaspoons ground cumin 6 cups chicken broth 3/4 cup whole milk3/4 cup queso fresco, cubedPROCESS-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.