Ingredients:

  • 1 cup (170g) white quinoa, thoroughly rinsed
  • 2 tbsp (28g) vegetable oil
  • 1/2 medium (70g) white onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 small (50g) carrot, finely diced
  • 2 cups (480ml) vegetable broth, warm
  • 1/2 cup (120ml) evaporated milk
  • 1/2 cup (60g) Queso Fresco, crumbled
  • 1 tbsp (15g) fresh parsley, chopped
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for at least 2 minutes, scrubbing the grains with your fingers to remove saponins. Drain completely.
  2. Heat the vegetable oil in a medium heavy-bottomed pot over medium heat. Add the diced onion and carrot, sautéing until the onion is translucent and the carrots have softened (about 5 minutes). Stir in the minced garlic and cook for another 60 seconds.
  3. Stir in the rinsed quinoa, coating every grain in the oil. Pour in the warm vegetable broth. Bring to a boil, then reduce heat to low, cover partially, and simmer for 15–20 minutes until the liquid is almost entirely absorbed and the grains look plump and soft.
  4. Stir in the evaporated milk and crumbled Queso Fresco, stirring constantly over low heat until the mixture reaches a creamy, velvety consistency.
  5. Remove from heat, stir in the chopped parsley, and season with salt and black pepper to taste.