2cupsfrozen mixed vegetablespeas, corn, carrots, green beans
½teaspoonsea salt
4fried or poached eggsfor topping
For the Peruvian pesto
1tablespoonolive oil
½cupdiced red onion
1teaspoonminced garlic
5cupsfresh spinach leavespacked
2cupfresh basil leavespacked
¾cup2% milk
10-ouncesQueso Frescoabout 2 cups
¼cupwalnuts
½teaspoonsea salt
½teaspoonfreshly ground black pepper
Instructions
For quinoa: In a small saucepan, place the quinoa, vegetable stock, vegetables, and sea salt. Bring it up to a boil, then simmer. Cook for 15 minutes or until the quinoa is cooked. Set aside and cool.
For the Pesto: Heat the oil in a large skillet over medium heat. Sauté the red onion until translucent, about 3 minutes. Stir in the garlic and sauté 1 minute more, until fragrant.
Stir in the spinach and basil and sauté until wilted, about 5 minutes.
Transfer the spinach mixture to a blender or food processor. Add the milk, Queso Fresco, walnuts, salt, and pepper and blend until smooth and creamy.
Put the quinoa back in the pot and add the sauce, mix well, topped with egg and serve.
Video
Notes
Chef Note: If you can’t find Queso Fresco, substitute feta. Both kinds of cheese are salty, so you don’t need to add a lot of salt to this recipe.
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