Toasted Quinoa Ají with Mushrooms, Yellow Potato and Huacatay Oil

Instructions

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   1. Rinse the white quinoa under cold water until it no longer foams. Drain well and toast it in a medium pot without oil for 3 to 4 minutes over medium heat, stirring constantly, until nutty-smelling. Add 500 ml (2 cups) water and 1/2 teaspoon salt; cook over low heat for 15 minutes, until tender and the liquid is absorbed. Set aside.

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   2. Meanwhile, place the yellow potatoes in a pot with enough water to cover and a pinch of salt. Cook for 12 to 15 minutes over medium heat, until tender but not falling apart. Drain and keep warm.

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   3. For the huacatay oil, blend the huacatay leaves with 60 ml (4 tbsp) vegetable oil and the lime juice until you get a loose green sauce. Strain if you want a smoother finish. Set aside.

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   4. In a large skillet, heat 30 ml (2 tbsp) vegetable oil over medium heat. Add the fresh mushrooms and sauté for 6 to 8 minutes until browned and their moisture has evaporated. Season with a pinch of salt, some black pepper, and the dried oregano. Remove and set aside.

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   5. In the same skillet, add 15 ml (1 tbsp) vegetable oil if needed. Sauté the red onion for 4 minutes until translucent. Add the garlic and cook 1 minute more. Stir in the ají amarillo paste and ground cumin; cook for 2 minutes, stirring, so the paste loses its raw taste.

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   6. Transfer the sautéed mixture to a blender. Add the evaporated milk, vegetable broth, half of the fresh cheese, and 2/3 of the cooked quinoa. Blend until smooth and thick.

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   7. Pour the cream into a wide pot and cook over low heat for 5 minutes, stirring so it does not stick. Adjust with the salt and the remaining black pepper. If it is too thick, add the remaining water little by little until you reach a creamy, pourable texture.

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   8. Add the sautéed mushrooms, cooked potatoes, and remaining cooked quinoa to the pot. Fold gently and cook 2 to 3 minutes more so everything heats evenly.

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   9. To serve, divide the quinoa ají among shallow bowls. Finish with the remaining crumbled fresh cheese, the toasted cancha corn, and a few spoonfuls of huacatay oil on top.

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    10. If you want to keep the plates warm before serving, place them in an oven at 200°F (95°C) for 3 to 5 minutes. Serve immediately.