Quinoa and Cheese Pudding
I read the recipe at least a dozen times over the course of a year before I justified its decadence by telling myself this is a Peruvian version of macaroni and cheese which I definitely eat as a treat. This pudding is delicious. It is nutty, earthy, and creamy with a nice texture to break up the richness.
Quinoa, a complete protein, is mixed with milk and cheese to create a filling protein dish. We eat it as dinner with a salad, but I think it would fall short as a main course for guests. You can pair it with a stewed meat that has a rich gravy. Just use small portions because it’s so filling.
I recommend broiling this dish longer than I did in the photo. Truth is I was gun shy because a few days earlier my kitchen got a little smoky and triggered the smoke alarm that’s connected to an alarm system. Within 8 minutes, I had 3 firemen and their axes standing in my smoky 7th floor kitchen. Here’s to a quick response time and understanding and patient firefighters! In case you’re wondering, my favorite Armo texted several lucky souls about my “kitchen wizardry” that happened before the 6am hour.
This recipe is adapted from Adina: The Heart of Peruvian Food: Recipes and Stories from the Andes by Martin Morales.
Quinoa and Cheese Pudding Ingredients
4 Tbl olive oil
1 large yellow onio
4 garlic cloves
½ tsp ground cumin
100 grams quinoa (about ½ c plus 1 Tbl)
½ tsp pepper
12 ounces (1 can) evaporated milk
1 c half and half
¾ c milk
7 ounces queso fesco or feta
4 ounces extra sharp Cheddar cheese
handful of mint leaves
salt optional
Quinoa and Cheese Pudding Directions
Heat olive oil in a saute pan over medium heat. Chop the onion and put it in the pan once the oil shimmers. You should hear a little sizzle. Adjust the heat accordingly. You will not hear the sizzle for long. Stir the onions occasionally until they are soft and light brown. No need to go wild here because you want to develop a little flavor, but you don’t want this to be a caramelized onion casserole.
Take 4 large garlic cloves and slice off the dry end. Lay the side of the knife on top of the clove and hit the knife down to crush the garlic and pop off the skin. Mince the garlic.
When the onions are done add the cumin and garlic to the pan. Stir it until the garlic gains the slightest bit of color.
Add the quinoa, pepper, and ¾ a cup of evaporated milk. Bring the liquid to a simmer and stir occasionally. When the liquid is absorbed, add 1/3 cup of more liquid (evaporated milk, half and half, and milk), and give it a quick stir. Repeat until all of the liquid is absorbed. Your quinoa will have tails when it’s finished cooking. If not, add a little more milk or water and continue cooking.
Adjust the oven rack to the highest point that your broiler-safe dish can fit on the rack. Heat your broiler on high. Cut your feta into small chunks and stir it into the cooked quinoa. Taste it. Add salt if needed. I don’t add salt because the feta I buy is salty. Transfer the quinoa to a broiler-safe dish.
Grate your cheddar cheese and sprinkle it over the quinoa mixture. Place it under your broiler (about 5-7 minutes) until the cheese is brown and the mixture bubbles.
Notes
I always cracked the oven door just slightly when I broil because that’s what my mom did. For the inquiring minds, I did read about broilers to see what the deal is (why do we do it and is it necessary?). From what I gather if you have an electric broiler, you need to crack the door so the heating element doesn’t turn off. If the element turns off, you’re just baking. If your broiler is gas, you can close the oven door. Check your oven manual to confirm door open or door closed.
If you’re intimidated by a broiler, I get it. I was for a long time. It’s actually quite simple so give it a try!
If you don’t have a broiler or an on broiler-safe dish, just bake the dish.
