Quinoa with Feta Cheese – Quinua

Traditional Indio cuisine from the highlands: “The spiciness of chili, the pleasant taste of cheese and the nutty aroma of quinoa are important,” explains Bertha Duarte Vargas, a native of Lima who lives in Munich. The clear soup must be measured as for a creamy risotto, because this meal is accompanied by potatoes.

Cut the chili pepper in half lengthwise, rinse the seeds and cut into very thin strips. Peel the onion and garlic and finely chop with oregano.

Sauté everything in hot oil at medium temperature for 5 min until soft. Add quinoa and clear soup, bring to a boil. Cover and swell at low temperature for 20 to 25 min.

Mash cheese with a fork, stir in and heat. Season with salt and serve sprinkled with parsley.

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