Spicy Peruvian Ají de Quinoa with Corn and Cheese

Name: Spicy Peruvian Ají de Quinoa with Corn and Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 tablespoon olive oil; 2 tablespoons ají amarillo paste; 1 medium onion; 3 cloves garlic; 1 red bell pepper; 1 cup corn kernels; 1 tablespoon butter; 1/4 teaspoon salt; 1 cup queso fresco or feta cheese; 1/2 cup mozzarella cheese

A spicy and savory twist on a Peruvian classic.

Enjoy the robust flavors of Peru with this spicy and hearty quinoa dish, perfectly balanced with fresh corn and creamy cheese.

1 h 30 min
4
Intermediate

Ingredients

For the Quinoa Base

1 cup quinoa

rinsed

2 cups vegetable broth

1 tablespoon olive oil

For the Ají Sauce

2 tablespoons ají amarillo paste

1 medium onion

finely chopped

3 cloves garlic

minced

1 red bell pepper

diced

For the Corn Mix

1 cup corn kernels

fresh or frozen

1 tablespoon butter

1/4 teaspoon salt

For the Cheese Layer

1 cup queso fresco or feta cheese

crumbled

1/2 cup mozzarella cheese

shredded

Preparation

Marinating the Quinoa Base

Rinse Quinoa

Rinse the quinoa under cold water.

Combine Ingredients

Combine quinoa and vegetable broth in a saucepan.

Cook Quinoa

Bring to a boil, then reduce heat to simmer until quinoa is cooked, about 15 minutes.

Preparing the Ají Sauce

Heat Oil

Heat olive oil in a skillet over medium heat.

Sauté Aromatics

Sauté onion and garlic until translucent.

Finish Sauce

Add ají amarillo paste and diced bell pepper, cooking until the peppers soften.

Ensure the ají amarillo paste is well integrated to avoid uneven spice distribution. Pro Tip: Adding the paste early enhances the sauce's flavor profile.

Cooking Process

Combine Quinoa and Sauce

Mix the cooked quinoa into the ají sauce gently until well combined.

Cook Corn Mix

In another pan, melt butter and sauté corn with salt until golden brown.

Layer and Bake

In a baking dish, layer the quinoa mixture followed by the corn mix, then sprinkle with queso fresco and mozzarella cheeses. Bake in a preheated oven at 375°F (190°C) for 15 minutes.

Sautéing the ají sauce takes about 10 minutes; baking requires 15 minutes at 375°F (190°C).

Plating & Serving