Pesque de Quinua, Peruvian recipe

 Total Time: 3 hours. Quantity: 6-8 people.

Peruvian recipe that belongs to the cuisine of Puno.

The pesqué de Quinua, is a typical food of the cuisine of Puno (region located in the country of Peru). Its preparation is very traditional, because the pesqué de Quinua is made with local ingredients, and use cooking techniques that belongs to this region. Among its main ingredients are: Peeled quinoa, cheese, milk and butter. If you want to prepare or cook the quinoa pesqué, follow the procedure of this recipe.

Pesque de Quinua, Peruvian recipe

Ingredients of the pesqué de Quinoa.

• One cup of peeled quinoa.
• 5 cups of water (1 and a half liter).
• 3 quarts of cup of evaporated milk.
• 2-4 teaspoons of butter.
• 150 grams of fresh cheese, serrano.
• Salt to taste.

Procedure of the pesqué.

1. Wash each ingredient, which we are going to use for this cooking; as long as it is possible.
2. Boil the quinoa in water, without salt until it bursts.
3. Add the butter and milk. And beat with a wooden spoon, until it is like a puree.
4. Add the diced cheese and salt. Serve hot.
5. Accompany with a plate of meat, and a natural fruit juice.

The pesqué de Quinua, is a typical food of the cuisine of Puno.

Note: The pesqué de Quinoa stew is a preparation with slight variations that have belonged to the cuisine of Cusco. That is to say, it has many similarities with the way it is prepared in this city.

 Preparation video in Spanish.