A Puno-style quinoa stew worked until thick and creamy while the individual grains remain recognizable. Milk, butter, and fresh cheese round out its simple base, with just enough anise to leave a subtle highland aroma at the finish. It is the kind of humble pot that disappears before anyone settles whether it was breakfast or lunch.
Wash the white quinoa in several changes of water, gently rubbing the grains between your hands until the water runs nearly clear and produces much less foam. Drain well. This matters: poorly rinsed quinoa can leave the pesque bitter even after the dairy is added.
Place the quinoa in a pot with all of the water, the anise seeds, and half of the salt. Bring to a boil, lower the heat, and cook for 18 to 20 minutes, stirring occasionally, until the grains are fully opened and tender with very little free liquid remaining. If they are still firm as the water runs low, add a few spoonfuls of hot water and continue cooking.
Lower the heat to its minimum and work the quinoa with a wooden spoon for
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Turn off the heat, fold in the remaining fresh cheese, and let it rest for 3 minutes. Serve immediately: properly made pesque should feel like a savory, creamy porridge with visible quinoa and small pieces of cheese still soft throughout. And that is it—get the spoon in there before it cools; this dish has very little interest in ceremonial portions 😌
