• 1 1/2 cup quinoa
  • 1 small yellow onion
  • 2 garlic cloves
  • 4 green onions, thinly sliced
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon aji amarillo paste
  • 1 1/2 teaspoons ground cumin
  • 6 cups chicken broth
  • 3/4 cup whole milk
  • 3/4 cup queso fresco, cubed


  1. Add the quinoa to a fine mesh sieve and rinse under cold water.
  2. Chop the onion and the garlic. Slice green onions and reserve for garnish.
  3. Heat oil in a large saucepan over medium high heat. Add the onion and garlic, and sauté until tender, about 4 minutes. Season with salt and pepper and then stir in the aji paste and cumin. Sauté until fragrant, about 1 minute.
  4. Add the quinoa and stir in the broth. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally for 35 minutes.
  5. Once stew-like and thick, stir in the milk and cheese, and heat until cheese begins to melt.
  6. Sprinkle with green onions before serving.