Creamy Mushroom & Ají Quinoa

Name: Creamy Mushroom & Ají Quinoa
Total time: 60 min
Yield: 2 servings
Ingredients: 160 g White quinoa; 300 g Cremini mushrooms; 100 g Onion; 2 cloves Garlic; 1 tsp Ají amarillo paste; 350 ml Vegetable stock; 120 ml Whole milk; 60 g Vegetarian queso fresco; 1 tbsp Neutral cooking oil; 50 ml Water; 5 g Parsley; 0.25 tsp Salt; 0.25 tsp Black pepper

White quinoa turns creamy with milk and fresh cheese, while browned mushrooms and a little yellow chili add depth.

60 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

White quinoa160 g
Cremini mushrooms300 g
Onion100 g
Garlic2 cloves
Ají amarillo paste1 tsp
Vegetable stock350 ml
Whole milk120 ml
Vegetarian queso fresco60 g
Neutral cooking oil1 tbsp
Water50 ml
Parsley5 g
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk. Check vegetable stock and chili paste for other allergens.

Method

Rinse the quinoa and slice the mushrooms

Rinse the quinoa thoroughly in a fine sieve and drain. Wipe the mushrooms clean and slice 5 mm thick. Peel and finely chop the onion and garlic. Crumble the queso fresco into small pieces.

Brown the mushrooms first

Heat the oil in a wide lidded saucepan over medium-high heat. Cook the mushrooms for 7–9 minutes, stirring occasionally, until their released liquid evaporates and they brown. Transfer to a bowl. Lower the heat and soften the onion in the same pan for 5 minutes, using a little of the measured 50 ml water if it catches.

Simmer the quinoa

Add garlic and ají amarillo for 1 minute. Stir in the quinoa, stock, salt and pepper. Bring to a simmer, cover and cook over low heat for 16–20 minutes, until the quinoa is tender with visible curled germs. Stir once midway; add a little more of the reserved water if the pan becomes dry before the grains soften.

Make it creamy

Return the mushrooms and their juices to the pan. Add the milk and simmer gently, uncovered, for 3–5 minutes, stirring, until the mixture is creamy and spoonable. Fold in the cheese and heat for 1 minute. Use any remaining reserved water only if needed to loosen it.

Serve without delay

Wash and finely chop the parsley. Divide the mushroom quinoa between two warm bowls and scatter with parsley. The quinoa should retain a little grain texture rather than becoming a smooth puree.

Choose pasteurized fresh cheese with vegetarian rennet. This uses quinoa, not risotto rice, and does not require constant ladle-by-ladle stock addition.

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