Pesque de Quinua

Pesque de Quinua

David Loftus

Quinoa & Cheese Pudding. I’d long heard about this dish, but I didn’t try it until I visited the fabulous Huancahuasi Restaurant in Huancayo recently. Local chef Dave Zavala recommended the dish, and then suggested topping it with cheese. It’s quinotto-style (like a risotto but with quinoa), only creamier and more indulgent. You can eat it just as it is, or as a side for a stew, such as Picante de Lengua.


Quantity Ingredient
4 tablespoons olive oil
1 large onion, very finely chopped or grated
4 garlic cloves, crushed
1/2 teaspoon ground cumin
100g white quinoa, cooked
200ml single cream or evaporated milk
200g queso fresco or feta, cubed
100g cheddar cheese, grated
a handful mint leaves, finely chopped
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.
  2. 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.
  3. Preheat your grill to its highest setting.
  4. 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.
Martin Morales
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