4 Tbs olive oil
1 large onion, very finely chopped or grated
4 garlic cloves, crushed
1/2 tsp ground cumin
100 g white quinoa, cooked
200 ml single cream or evaporated milk
200 g queso fresco or feta, cubed
100 g Cheddar cheese, grated
A handful of mint leaves, finely chopped
Salt and freshly ground black pepper
Heat the olive oil in a large saucepan over a medium heat. Add the onion and sauté for about 10 minutes until softened and lightly golden. Add the garlic and cumin and cook for 2–3 minutes more until the garlic has softened but not browned.
Add the quinoa and the cream or evaporated milk to the pan. Stir to combine and season with salt and pepper. Reduce the heat to
low and simmer very gently for about 5 minutes, then add the queso fresco or feta, folding it through the quinoa mixture. When the cheese has warmed through, remove the pan from the heat.
Preheat your grill to its highest setting. Transfer the quinoa mixture to a large ovenproof dish, or divide it between 4 individual serving dishes and sprinkle the Cheddar over. Put the dish or small dishes under the preheated grill for about 5–7 minutes until the cheese turns golden brown and is bubbling. Sprinkle with the chopped mint and serve immediately.
Credits: This is an edited extract from Andina by Martin Morales published by Quadrille RRP $45 and is available in stores nationally.
Photo Credits: David Loftus.
