by Rosario Candia Beltran
( La Paz - Bolivia )

1 ½ cup quinoa
1 litre of water (more or less)
½ liter of milk (more or less)
1/4 kilo of criollo cheese shaved
1 teaspoon butter
To taste sauce:
1 onion, chopped
Chile powder to taste
To taste salt pepper garlic Oregano
Oil for frying

• Do Cook the quinoa in water, without salt (the salt prevents the quinoa to cook) when it has popped, pour a little milk and let that continue baking beating from time to time.
• Again take a little milk and continue beating, so until you finish the milk and it has thickened a bit.
• Turn off burner and add the butter and shaved cheese. Beat well
• fry the onion in the oil until it is toasted
• add the minced garlic, salt, pepper and oregano, to taste
• to add Chili, mix and fry a bit more
Serve on plate: first the pesq'e, over the sauce and sprinkle with shaved cheese.

This dish in my country is served only, but can also accompany any meat broiled or baked and add one salad


1 ½ taza de quinua
1 litro de agua (más o menos)
½ litro de leche (más o menos)
1/4 kilo de queso criollo rallado
1 cucharilla de mantequilla
Sal al gusto

Para la salsa:
1 cebolla picada pluma
Chile en polvo al gusto
Aceite para freir

· Hacer cocer la quinua en el agua, sin sal (la sal impide que la quinua cueza) Cuando ya ha reventado, echar un poco de leche y dejar que siga cociendo batiendo de rato en rato.
· Nuevamente echar un poco de leche y seguir batiendo, así hasta terminar la leche y haya espesado un poco.
· Apagar la hornilla y añadir la mantequilla y el queso raspado, batir bien

Freir la cebolla en el aceite hasta que esté dorada
Añadir el ajo picado, sal, pimienta y orégano, al gusto
Añadir el chile, mezclar y freír un poco más

Servir en plato: primero el pesq’e, encima la salsa y rociar con queso raspado.

Este plato en mi país se sirve solo, pero también puede acompañar cualquier carne asada o al horno acompañando con una ensalada

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