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Peruvian Quinoa Stew with Queso Fresco

Peruvian Quinoa Stew with Queso Fresco

By Courtney HillApril 7, 2020

  • Makes
    4-6 servings
  • Cook Time
    1 hour 10 minutes
  • Slow Cook Time
    4½ to 5½ hours
  • Active time plus cooling
    30 minutes active
  • Rating

The Peruvian quinoa stew called quinua atamalada is thick and hearty and typically seasoned with aji amarillo, a yellow-orange chili widely used in Peruvian cuisine. For our version, we approximated aji amarillo’s flavor by using a yellow bell pepper plus a habanero. The habanero provides only subtle heat because the pod is merely cut in half, not minced, but if you wish to minimize spiciness, remove the seeds from the chili halves. Queso fresco is a salty, milky Mexican cheese with a firm, slightly crumbly texture; its savoriness contrasts nicely with the sweetness of the vegetables and lends the stew a delicious richness. If you like, garnish with finely chopped onion tossed with fresh lime juice.

Tip

Don't undercook the onion and tomato mixture. The goal is to evaporate the moisture and create a concentrated flavor base for seasoning the stew.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    medium yellow onion, finely chopped

  • 4

    medium garlic cloves, smashed and peeled

  • 3

    plum tomatoes, cored and chopped

  • Kosher salt and ground black pepper

  • 1

    yellow bell pepper, stemmed, seeded and chopped

  • 1

    habanero chili, halved (see note)

  • 2½

    teaspoons sweet paprika

  • 2½

    teaspoons ground cumin

  • 1

    teaspoon dried oregano

  • 1½

    cups red, white or tricolor (rainbow) quinoa, rinsed and drained

  • 4

    ounces queso fresco, cut into ½-inch cubes (about 1 cup)

  • Chopped fresh cilantro, to serve

Step 1

On a 6-quart Instant Pot select More/High Sauté. Heat the oil until shimmering. Add the onion, garlic, tomatoes, 1½ teaspoons salt and ¼ teaspoon pepper.

Cook, stirring occasionally, until the moisture evaporates and onion is softened and translucent, about 10 minutes.

Add the bell pepper, chili, paprika, cumin and oregano, then cook, stirring often, until the spices begin to stick to the bottom of the pot, 1 to 2 minutes.

Stir in the quinoa and 2 cups water, scraping up any browned bits; distribute the mixture in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; adjust the pressure level to Low. Set the cooking time for 12 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 10 minutes, then quick-release the remaining steam by moving the pressure valve to Venting.

Press Cancel, then carefully open the pot. Fluff the quinoa with a fork, removing and discarding the chili halves.

Add the queso fresco and stir until it begins to melt. Stir in 2 cups water and re-cover without locking the lid in place, then let stand for 5 minutes.

Step 3

Taste and season with salt and pepper. Serve sprinkled with cilantro.