Pesque de Quinoa

Quinoa is a little known tan or red Incan grain that has recently experienced a surge of popularity after several hundred years of the human race ignoring it. With a wonderful flavor, an ideal protein profile, and all the advantages of cereal grains and non of the disadvantages, you may want to stop by your local health food/natural/yuppie grocery store to try some, in any variety of ways. Ironically, I had a hard time finding English-language Peruvian recipes for it, but I did manage to get this one translated via Google Translate.

Pesque de Quinoa

Prep Time: 5 minutes

Cook Time: 40 minutes

Ingredients:

1 cup quinoa

2 cups milk

1 medium potato, cut into 1 inch cubes

1 medium onion, chopped

1 tbsp butter

1 tbsp goat cheese

Pepper and salt to taste

Prep:

In a strainer, wash the quinoa thoroughly

Cooking:

In a medium pot, sauté onion in butter until soft. Add the quinoa and milk, and bring to a boil. Lower to a simmer, and add the potato. Simmer, covered, 30-35 minutes or until liquid is absorbed.

Remove from heat, and mix in goat cheese, salt, and pepper.

This dish is really easy and wonderful. I definitely recommend trying it.