Ingredients

• 1 cup Yellow quinoa
• 4 cups Vegetable broth
• 1 small Red onion
• 2 cloves Garlic
• 2 tablespoons Ají amarillo paste (Peruvian yellow chili paste)
• 1 tablespoon Huacatay (Peruvian black mint paste or chopped leaves)
• 1/2 cup Evaporated milk
• 1 cup Frozen choclo (Peruvian corn)
• 2 medium Yellow potatoes (papa amarilla), diced
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Black pepper
• 2 tablespoons Fresh cilantro, chopped

Instructions

1. 1

   Rinse the quinoa under cold water until the water runs clear. Drain well.

2. 2

   In a large pot, heat the vegetable oil over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes.

3. 3

   Add the minced garlic, ají amarillo paste, and huacatay. Cook for 2 minutes, stirring constantly, until aromatic.

4. 4

   Stir in the rinsed quinoa, diced potatoes, and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until quinoa is tender and potatoes are cooked.

5. 5

   Add the choclo and evaporated milk. Continue to cook for 5 more minutes, stirring occasionally.

6. 6

   Season with salt and black pepper to taste.

7. 7

   Serve hot, garnished with fresh chopped cilantro.