Spicy Peruvian Ají de Quinoa with Corn and 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
For the Ají Sauce
For the Corn Mix
For the Cheese Layer
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.
Plating & Serving
Spicy Peruvian Ají de Quinoa with Corn and Cheese
Spicy Peruvian Ají de Quinoa with Corn and Cheese
Serve Hot
Serve hot from the oven, allowing the cheeses to melt slightly further upon resting.