Creamy and Andean in character: quinoa simmered in a savory base of red onion, garlic, and ají amarillo, then finished with fresh cheese. It lands like a rustic risotto: hot, comforting, and homey, but with proper technique.
This quinoa and cheese stew works best when the quinoa is not bitter. Rinse the white quinoa in a strainer, rubbing gently under running water, until the water runs clearer. Cut the yellow potato,
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Heat the vegetable oil in a pot and sauté the red onion for 6 minutes, until soft. Add the garlic, ají amarillo, ají panca, cumin, and pepper; cook for 3 more minutes, until the sofrito smells rounded.
Add the white quinoa, yellow potato, water, and salt. Stir, partially cover, and cook over medium-low heat for 18 minutes, until the quinoa opens up and the potato is tender.
Add the peas and cook for 4 more minutes. If the pot dries before the quinoa turns tender, add a splash of hot water; it should be creamy, not fluffy and separate.
Lower the heat and add the evaporated milk, cubed fresh cheese, and chopped huacatay. Stir gently for 3 minutes, until the cheese softens and the stew turns creamy.
Turn off the heat and rest for 3 minutes. Serve hot: the quinoa should fall like a rustic risotto, with visible fresh cheese and Andean aroma, not like a watery soup.
