Quinoa Atamalada con Pimiento

Quinoa seems to have gotten more and more popular over the last few years. Yes, it may be a superfood, super great, super healthy, super trendy, etc. etc. But! What about its ACTUAL unique flavor? It is slightly nutty compared to most other grains, and it can be harnessed beautifully.

Quinoa Atamalada is a traditional Peruvian recipe, featuring quinoa, aji amarillo (Peruvian yellow chili pepper), and queso fresco (“fresh cheese” normally crumbled over traditional Latino dishes). I decided to use orange bell peppers in the recipe to add some more substance into the meal and sneak extra veggies in. I also upped the normal amount of cheese and aji to bring out the flavors more. The aji flavor is so unique, why not!? The meal was served with rice, and crispy baked chicken (simple panko breading and my own spice combination with a bit of a kick, but not overpowering).

I hope you enjoy this recipe as much as I have! Peruvian cuisine is beautiful, and I love being able to share it!

Quinoa Atamalada con Pimiento Recipe

Ingredients List:

1 Tbsp vegetable oil
1/2 onion (chopped)
3 garlic cloves (minced)
4 Tbsp aji amarillo paste/puree (2 Tbsp to start, up to 2 more to taste later if you want more flavor or kick, I use the full amount)
1 cup of quinoa
1/4 cup evaporated milk
1 cup queso fresco (fresh cheese meant for crumbling)
1/4 cup of chopped parsley (chopped)
1 orange bell pepper (chopped, slices to garnish if you desire)
Salt and pepper to taste

Instructions:

Heat oil in sauce pan, and warm up onion, finely chopped garlic, and the first 2 Tbsp of aji paste until the onions are translucent. You could caramelize them a little bit longer if you like, but it won’t make too much of a difference with the flavor.
Combine quinoa and two cups of water with the garlic, onion, and aji blend. Stir well. Bring to a boil, reduce heat, and simmer for thirty minutes. Don’t be surprised if the mixture looks a bit watery.
Add the milk, crumbled queso fresco, parsley, and orange bell pepper.
Stir until the consistency is more consistent with a thicker soup.
Stir in the remainder of the aji to taste; as I had mentioned earlier, I enjoy the full amount, and recommend the full amount unless you are actually getting the aji peppers from Peru yourself (in which case, definitely do less…!)
Add salt and pepper to taste.

Tips:

The quinoa will firm up a bit after cooling, so this dish could be molded pretty easily for a pretty display. Peruvians love presentation.
I do recommend serving with rice! Peruvians love rice and eat it with everything. I have since I was a kid and probably will until the day I die.
As far as protein goes (unless you’re vegetarian/vegan), I would recommend some kind of chicken or steak to balance the meal and textures.
The aji paste myself and my family growing up found in the states is normally a lot milder than the aji being in Peru, hence my written 4 Tbsp recommendation versus the traditional 2 Tbsp.