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23

Potato and Quinoa Stew

Prep 15 min
Total 35 min
Ingredients 9
Servings 4

It goes without saying that Peruvian food has a certain world-wide fame. It’s no surprise, given that its success is due to the combination of native ingredients with imported culinary techniques. This potato and quinoa stew combines different ingredients typical of Inca cuisine and it’s a hearty and comforting dish that you can find in many Peruvian kitchens. It’s usually served with a side of white rice and a little parsley on top. What are you waiting for? Try it! MORE + LESS -

Ingredients

potatoes, peeled and diced

Salt to taste

cup quinoa

tablespoons oil

garlic cloves, crushed

tablespoons ají amarillo (yellow Peruvian pepper)

1/2

cup evaporated milk

1/2

cup queso fresco, thick slices

Chopped parsley, as garnish

Directions

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1

Boil the diced potatoes in salted water.
2

Once they’re soft, remove from heat and set aside, and reserve a little of the water.
3

Cook the quinoa until the grains open all the way.
4

Heat the oil in a frying pan and sauté garlic and yellow pepper. Combine well to make a paste.
5

Add potatoes to the frying pan with a little of the water that they cooked in, evaporated milk and quinoa.
6

Stir all the ingredients every few minutes while they finish cooking on low heat.
7

A few minutes before serving, add the pieces of queso fresco and stir again.
8

Remove from heat once the sauce has thickened and the cheese has melted a little.
9

Serve and sprinkle with parsley.

Expert Tips

You can dice the potatoes as indicated in the recipe or you can mash them to make a puree.
Serve with white rice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

It goes without saying that Peruvian food has a certain world-wide fame. It’s no surprise, given that its success is due to the combination of native ingredients with imported culinary techniques. This potato and quinoa stew combines different ingredients typical of Inca cuisine and it’s a hearty and comforting dish that you can find in many Peruvian kitchens. It’s usually served with a side of white rice and a little parsley on top. What are you waiting for? Try it!