Quinoa pesque is a simple and nourishing dish found in the Andes, especially around Lake Titicaca. It uses quinoa, slowly cooked with milk and cheese. Often served for breakfast or as a side dish, its texture is reminiscent of a thick porridge or purée. Shepherds sometimes carry it in thermoses during their days at high altitudes. This is an ancient recipe, passed down orally in the Quechua and Aymara communities. It relies on basic, readily available, and easy-to-store ingredients. The taste is mild, slightly milky, with the subtle bitterness typical of quinoa. Nothing is added, nothing is superfluous. It's a dish designed to nourish and sustain you.

Creamy purée or Peruvian quinoa pudding

Peru

Print the recipe

Pin Recipe

Preparation time: 10 minutes Cooking time: 20 minutes Total time 30 minutes

Difficulty: Beginner Servings: 4 Special regime:

Naturally gluten-free

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Portions

• 200g of washed white quinoa
• 600 ml of water
• 200 ml of milk
• 100g as feta, queso fresco or grated cheese
• 1 finely chopped white onion
• 1 tablespoon of vegetable oil
• Salt and pepper to taste

Preparation

1. Wash the quinoa thoroughly in cold water to remove the saponin (bitter taste).
2. In a saucepan, fry the onion in oil until translucent.
3. Add the quinoa and water, then bring to a boil.
4. Reduce the heat, cover and simmer for 15 to 20 minutes, until the quinoa is tender.
5. Add the milk and crumbled cheese, mix well.
6. Continue cooking for another 5 minutes, stirring to obtain a creamy consistency.
7. Season with salt and pepper to taste. Serve hot, on its own or as a side dish.

Keywords: Andean quinoa, traditional Peruvian recipe, gluten-free dish Peru, creamy quinoa, gluten-free Andean cuisine, specialty of Puno, Inca gold, quinoa puree

Rate this recipe