Pesque de quinoa is a simple and nutritious dish found in the Andes, especially around Lake Titicaca. This dish uses quinoa, slowly cooked with milk and cheese. It is often served for breakfast or as a side dish. Its texture is reminiscent of a thick porridge or purée. Shepherds sometimes carry it in a thermos during their days at high altitudes. It is an ancient recipe, passed down orally in the Quechua and Aymara communities. It relies on basic ingredients that are accessible and easy to store. The taste is mild, slightly milky, with the slight bitterness typical of quinoa. Nothing added, nothing superfluous. It is a dish designed to nourish and fill the body.

Creamy Puree or Peruvian Quinoa Pesque

Peru

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Preparation time 10 mins Cooking time 20 mins Total time 30 mins

Difficulty: Beginner Servings: 4

Cooking method: Traditional Recipe themes: Vegetarian

Ingredients

Servings

• 200 g washed white quinoa
• 600 ml of water
• 200 ml of milk
• 100g of fresh cheese such as feta, queso fresco or grated cheese
• 1 chopped white onion
• 1 Tbsp 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, sauté the onion in the oil until translucent.
3. Add the quinoa and water, then bring to a boil.
4. Reduce heat, cover, and simmer for 15 to 20 minutes, until quinoa is tender.
5. Add the milk and crumbled cheese, mix well.
6. Cook for another 5 minutes, stirring, until creamy.
7. Season with salt and pepper to taste. Serve hot, alone or as a side dish.

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

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