📝 About This Recipe
Hailing from the high altitudes of the Peruvian and Bolivian Andes, Pesque de Quinua is a soulful, protein-packed comfort dish that transforms humble grains into a luxurious, risotto-like masterpiece. Traditionally prepared in the Puno region, this dish celebrates the nutty profile of quinoa by simmering it until tender and folding in rich butter, fresh Andean cheese, and creamy milk. It is a heartwarming staple that bridges the gap between a rustic mountain porridge and a sophisticated vegetarian main course.
🥗 Ingredients
The Quinoa Base
- 2 cups White Quinoa (thoroughly rinsed to remove saponins)
- 4 cups Water (can substitute with vegetable stock for more depth)
- 1 teaspoon Salt (plus more to taste)
The Creamy Liaison
- 1 cup Evaporated Milk (traditional for a rich, concentrated flavor)
- 4 tablespoons Unsalted Butter (cubed)
- 250 grams Queso Fresco or Paneer (crumbled or cut into small cubes)
- 1 tablespoon Vegetable Oil
- 3 cloves Garlic (minced into a fine paste)
Finishing and Garnish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Huacatay (Peruvian Black Mint) or Cilantro (optional, for authentic herbal notes)
👨🍳 Instructions
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1
Begin by rinsing the quinoa under cold running water in a fine-mesh sieve for at least 2 minutes, rubbing the grains with your fingers to ensure all bitterness (saponin) is removed.
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2
In a large, heavy-bottomed pot, combine the rinsed quinoa, 4 cups of water, and a teaspoon of salt.
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3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 15-20 minutes until the water is fully absorbed and the quinoa is fluffy.
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4
While the quinoa cooks, heat the vegetable oil in a small skillet over medium heat. Sauté the minced garlic until fragrant and golden, being careful not to burn it.
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5
Once the quinoa is cooked, take a wooden spoon and vigorously beat or stir the quinoa for 1-2 minutes. This 'mashing' process releases starches and creates the signature creamy texture of Pesque.
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6
Stir in the sautéed garlic and the 4 tablespoons of butter, mixing until the butter is completely melted and incorporated.
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7
Slowly pour in the evaporated milk while stirring constantly. The mixture should begin to look like a thick, creamy risotto.
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8
Add the crumbled queso fresco. Stir gently so the cheese softens and becomes slightly gooey but still retains some of its shape.
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9
Taste the mixture and adjust the seasoning with additional salt and freshly cracked black pepper as needed.
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10
If the Pesque is too thick, add a splash of warm milk or water until you reach a luscious, porridge-like consistency.
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11
Remove from heat and stir in the finely chopped parsley and optional huacatay or cilantro for a burst of freshness.
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12
Cover and let the dish sit for 3 minutes before serving to allow the flavors to meld perfectly.
💡 Chef's Tips
Always rinse your quinoa thoroughly; even 'pre-washed' brands can have residual bitterness that ruins the delicate milk base. For an authentic texture, use a wooden spoon to 'beat' the quinoa against the side of the pot once it's cooked. If you cannot find Queso Fresco, a mild Feta (soaked in water to desalt) or a firm Ricotta Salata makes an excellent substitute. Do not let the mixture boil vigorously after adding the milk and cheese, as the milk may curdle and the cheese may become rubbery. Leftovers thicken significantly; reheat with an extra splash of milk to restore the creaminess.
🍽️ Serving Suggestions
Serve as a main course in shallow bowls with a side of fried eggs for a traditional Andean breakfast or lunch. Pair with a spicy 'Salsa de Cocona' or a simple 'Sarsa Criolla' (marinated red onions) to cut through the richness. Accompany with boiled golden potatoes or a slice of fried sweet potato for a carb-rich mountain meal. Enjoy with a warm cup of Mate de Coca or a refreshing Chicha Morada to complete the Peruvian experience.