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P’esque de Quinua (Receta Boliviana)

P’esque de Quinua (Bolivian Quinoa Porridge)

Bolivian quinoa p’esque is a light porridge or stew, but loaded with protein enjoyed early in the morning in the streets of La Paz.

Course Breakfast
Cuisine Bolivian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4
Calories 203 kcal
Author Valentina Arteaga

Ingredients

  • Quinoa
  • 163 g raw white quinoa (a little bit less than 1 cup)
  • enough water to cook quinoa (4 cups)
  • salt to taste
  • Onion stew
  • 1 tablespoon oil
  • 1 medium red onion in brunoise
  • 24 g ground yellow pepper (4-1/2 tablespoons)
  • 150 ml water (2/3 cup)
  • pinch of ground cumin
  • salt to taste
  • P’esque with milk (per serving)
  • 164 g cooked quinoa (almost 1 cup)
  • 20 ml milk (1-1/2 tablespoons)
  • pinch of salt
  • 40 g grated fresh cheese (1/3 cup)
  • P’esque with onions (per serving)
  • 164 g cooked quinoa (almost 1 cup)
  • 45 g onion mixture (divide the original mixture in 4 equal portions)
  • 40 g grated fresh cheese (1/3 cup)

Instructions

  1. For quinoa:

    1. Wash quinoa well.

    2. Cook quinoa in saltwater.

    3. Quinoa should be well cooked, with the help of the wooden spoon, mash it.

    4. In the end, add salt to the quinoa and reserve.

  2. For the onion stew:

    1. In a pan add the oil and brown the onion.

    2. Add yellow pepper and let it cook.

    3. Season with salt, cumin and add water.

    4. Let it cook and reduce.

  3. How to serve p'esque with milk:

    1. Heat the milk and add a pinch of salt.

    2. Serve quinoa on a plate.

    3. To the middle add milk and grated cheese on the edges.

  4. How to serve p'esque with onions:

    1. Serve quinoa in the form of a crown on the plate .

    2. In the center add the onion mixture and grated cheese on the edges.

Recipe Notes

Make sure that when serving everything is very hot so that the cheese starts to melt.

I recommend eating the p’esque with milk and cheese in the morning for breakfast.