Toasted Quinoa Ají with Mushrooms, Yellow Potato and Pepita Crunch

Instructions

1. 1

   1. Place the white quinoa in a medium saucepan with 500 ml (2.1 cups) water and 2 g (about 1/3 tsp) salt. Bring to a boil, reduce the heat, and cook covered for 15 minutes until tender. Let rest for 5 minutes and set aside.

2. 2

   2. Meanwhile, cook the yellow potatoes in water with a pinch of salt for 15 to 18 minutes, until tender but not falling apart. Drain carefully and keep warm.

3. 3

   3. Heat a large skillet over medium heat. Add 15 ml (1 tbsp) vegetable oil and the cooked quinoa. Toast for 4 to 5 minutes, stirring constantly, until nutty and lightly golden. Set aside.

4. 4

   4. In the same skillet, add another 15 ml (1 tbsp) vegetable oil. Sauté the red onion for 5 minutes. Add the garlic, ají amarillo paste, ground cumin, and dried oregano; cook 2 minutes more until fragrant.

5. 5

   5. Raise to medium-high heat and add the oyster mushrooms, 2 g (about 1/3 tsp) salt, and black pepper. Sauté for 6 to 8 minutes until they release their moisture and brown at the edges.

6. 6

   6. Lower to medium heat and stir in the toasted quinoa, hot vegetable broth, and evaporated milk. Mix well and cook for 3 minutes, stirring, until creamy.

7. 7

   7. Add the crumbled fresh cheese and stir gently so it blends in without fully disappearing. Taste and adjust with the remaining salt if needed. Turn off the heat and add half of the chopped fresh huacatay.

8. 8

   8. For the crunchy topping, heat the remaining 15 ml (1 tbsp) vegetable oil in a small skillet over medium heat. Add the pumpkin seeds and toast for 2 to 3 minutes, stirring, until they begin to pop. Remove from the heat and mix with the lime juice and the remaining chopped fresh huacatay.

9. 9

   9. If you want a more golden finish, transfer the cooked potatoes to a tray and bake at 220 °C / 425 °F for 8 minutes. This step is optional, but it adds better texture.

10. 10

    10. Serve a layer of yellow potatoes on each plate, spoon the toasted quinoa ají over them, and finish with the pepita crunch on top.