Recipe courtesy of The Tastemade Kitchen

Quinua Atamalada (Peruvian Stew)

Long before it was a trendy superfood, quinoa was one of the staples of Peruvian cuisine. This traditional preparation brings delicious regional flavors to this regional grain.
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  • Level: Easy
  • Total: 50 min
  • Active: 15 min
  • Yield: 1 to 3 servings
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1 1/2 cups quinoa

1 small yellow onion 

2 cloves garlic  

4 green onions 

2 tablespoons canola oil 

Kosher salt and freshly ground black pepper 

1 tablespoon aji amarillo paste 

1 1/2 teaspoons ground cumin 

6 cups chicken broth 

3/4 cup milk 

3/4 cup cubed queso fresco 


  1. Add the quinoa to a fine mesh sieve and rinse under cold water.
  2. Chop the onion and garlic. Thinly slice the green onions and reserve for garnish. 
  3. Heat the oil in a large saucepan over medium-high heat. Add the onions and garlic and saute until tender, about 4 minutes. Season with salt and pepper and then stir in the aji paste and cumin. Saute until fragrant, about 1 minute. Add the quinoa and stir in the broth. Bring to a boil, reduce the heat to a simmer and cook, stirring occasionally, until stew-like and thick, about 35 minutes. 
  4. Once thickened, stir in the milk and cheese and heat until the cheese begins to melt. Sprinkle with the green onions before serving. 
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