Quinua Atamalada (Peruvian Quinoa Stew) | Hungry For...Peru | Tastemade

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.

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Shot and Directed by Eric Slatkin
Producer: Joanna Gryfe
Food Stylist: Sienna Degovia
Culinary Assistants: Hannah Canvasser & Caroline Hwang
AC: Dylan Neal
Editor: Jacob Metiva


RECIPE: Quinoa Atamalada
Serves 6

INGREDIENTS

1 1/2 cup quinoa
1 small yellow onion
2 garlic cloves
4 green onions, thinly sliced
2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
1 tablespoon aji amarillo paste
1 1/2 teaspoons ground cumin
6 cups chicken broth
3/4 cup whole milk
3/4 cup queso fresco, cubed

PROCESS

-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.
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