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Peruvian Quinoa Curry (Aji Amarillo Quinoa Stew)

Peruvian Quinoa Curry (Aji Amarillo Quinoa Stew)

A creamy, vegetable-packed quinoa stew inspired by Peruvian atamalada flavors. This one-pot dish combines aji amarillo’s gentle heat, soft aromatics, silky evaporated milk, and queso fresco for a comforting, weeknight-friendly meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Latin American, Peruvian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp oil vegetable or olive oil
  • ½ onion finely chopped
  • 1 garlic clove minced
  • 2 tsp aji amarillo paste
  • 1 cup quinoa rinsed
  • 4 cups water adjust for soup or stew texture
  • Salt and pepper to taste
  • 1 medium tomato diced (optional)
  • 1 bell pepper diced (optional)
  • ¼ cup evaporated milk
  • ½ cup queso fresco cubed or crumbled; mild cheese can be used
  • Fresh parsley chopped (for garnish)
  • Optional protein: cooked chicken chickpeas, or beans
  • Optional veggies: zucchini mushrooms, spinach

Method
 

Sauté the aromatics
  1. Heat oil in a large pot over medium heat. Add chopped onion, garlic, and aji amarillo paste. Cook for 3–5 minutes until fragrant and softened.
Add quinoa and liquid
  1. Stir in rinsed quinoa and 4 cups water. Season with salt and pepper.
Simmer until tender
  1. Keep at a gentle simmer for 20–30 minutes. Add more water for a soupier texture or simmer longer for a thicker stew.
Add vegetables (optional)
  1. If using tomatoes, bell pepper, or other vegetables, add them about halfway through cooking so they soften into the stew.
Finish creamy
  1. Once quinoa is cooked, stir in evaporated milk and cubes of queso fresco. Mix until the cheese softens but doesn’t fully melt.
Serve and garnish
  1. Ladle into bowls, top with fresh parsley, and serve hot. Optional: add a squeeze of lime before eating.

Notes

  • For dairy-free: Swap evaporated milk with coconut milk and use vegan cheese or omit cheese.
  • For extra heat: Add a whole chili during simmering and remove before serving.
  • For a traditional pairing: Serve with steamed rice on the side.
  • For meal prep: This stew stores well in the fridge for up to 4 days or freezes for up to 2 months.