Peruvian Baked Quinoa and Cheese
Indulge in the comforting flavors of Peruvian cuisine with this hearty and nutritious Baked Quinoa and Cheese casserole. Featuring protein-packed quinoa infused with the vibrant spice of aji amarillo paste, this dish pairs creamy evaporated milk with a blend of Parmesan and mozzarella cheeses for a rich, velvety texture. A savory sauté of onions and garlic enhances the flavor profile, while fresh parsley adds a pop of brightness. With a golden, bubbly crust and perfectly set interior, this 45-minute oven-baked recipe is an irresistible vegetarian delight that's perfect for family dinners or meal prepping. Serve warm and enjoy a true Peruvian-inspired comfort food experience!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
- 1 cup evaporated milk
- 2 large eggs
- 1 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized baking dish and set aside.
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa, water, and 1/2 teaspoon of salt. Bring to a boil over medium heat, then reduce the heat, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Set aside to cool slightly.
While the quinoa cooks, heat olive oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Add the aji amarillo paste to the skillet and stir to combine. Cook for 2 minutes to allow the flavors to meld. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the evaporated milk, eggs, the remaining 1/2 teaspoon of salt, and black pepper. Mix in the Parmesan cheese, mozzarella cheese, and chopped parsley.
Add the cooked quinoa and the onion mixture from the skillet into the bowl with the milk and cheese mixture. Stir well to combine.
Transfer the mixture into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is set.
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with additional parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 550 mg | 183% | |
| Sodium | 6168 mg | 268% | |
| Total Carbohydrate | 144.8 g | 53% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 39.6 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 2585 mg | 199% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1570 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
