Quinoa & Cheese Pudding

Pesque de Quinua

Olive Oil 4 Tbs

Onion 1 large, very finely chopped or grated

Garlic 4 cloves, crushed

Ground Cumin ½ tsp

White Quinoa 100 g, cooked

Single Cream or Evaporated Milk 200 ml

Queso Fresco or Feta

200 g, cubed

Cheddar Cheese

100 g, grated

Mint Leaves a handful, finely chopped

Salt and

Freshly Ground Black Pepper

1 HEAT the olive oil in a large saucepan over a medium heat. Add the onion and sauté for about 10 minutes until softened and lightly golden. Add the garlic and cumin and cook for 2–3 minutes more until the garlic has softened but not browned. Add the quinoa and the cream or evaporated milk to the pan. Stir to combine and season with salt and pepper. Reduce the heat to low and simmer very gently for about 5 minutes, then add the queso fresco or feta, folding it through the quinoa mixture. When the cheese has warmed through, remove the pan from the heat. Preheat your grill to its highest setting.

2 TRANSFER the quinoa mixture to a large ovenproof dish, or divide it between 4 individual serving dishes and sprinkle the Cheddar over. Put the dish or small dishes under the preheated grill for about 5–7 minutes until the cheese turns golden brown and is bubbling. Sprinkle with the chopped mint and serve immediately.

Recipe excerpted from Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes by Martin Morales. Photographs by David Loftus and Dave Brown. Copyright © 2017 Quadrille Publishing. Excerpted by permission of Quadrille Publishing. All rights reserved.