Chupe de Quinua

Name: Chupe de Quinua
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 150 g quinoa; 1 L milk stock; 80 g cheese; 1 handful huacatay; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Chupe de Quinua hails from the high-altitude kitchens of the Andes, where the chill in the air calls for dishes that warm both body and spirit. Traditionally a home-cooked meal, it’s a staple in Peruvian households, often served on cool evenings when families gather around the table. This version captures the essence of how Andean cooks prepare it — with salt measured by feel, generous use of fat, and the expectation that it will be shared.

The dish offers a comforting embrace of creamy textures, thanks to the milk stock and melting cheese that weave through each spoonful. The quinoa provides a nutty depth, while a handful of huacatay imparts a fresh, herbal note that enlivens the palate. This hearty chupe is meant to be savored slowly, its flavors melding in every warm, satisfying bite.

Ingredients

150 gquinoa
1 Lmilk stock
80 gcheese
1 handfulhuacatay
to tastefine sea salt

Method

Begin by rinsing 150 g of quinoa under cold running water to remove any bitterness. In a medium-sized pot, combine the rinsed quinoa with 1 L of milk stock. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent the quinoa from sticking to the bottom of the pot.
As the quinoa begins to cook, it will gradually absorb the milk stock and swell. Continue to simmer until the quinoa grains become translucent and tender, with a slight bite in the center. This should take about 15-20 minutes, but focus on the texture rather than time.
Once the quinoa is cooked, add 80 g of cheese to the pot. Stir gently to allow the cheese to melt and integrate into the mixture, creating a creamy consistency. The cheese should be fully melted, and the mixture should have a rich, velvety texture.
Add a handful of huacatay leaves to the pot, tearing them slightly to release their aroma. Stir them into the mixture, allowing their flavor to infuse the chupe. The leaves should wilt and become tender, adding a fresh herbal note to the dish.
Taste the chupe and season with fine sea salt to your preference. The salt should enhance the flavors without overpowering the delicate balance of the dish. Adjust as needed, keeping in mind that the cheese may have already added some saltiness.
Once the seasoning is adjusted, let the chupe rest for a few minutes off the heat. This allows the flavors to meld together harmoniously. Serve the Chupe de Quinua warm, inviting everyone to gather around and share in this comforting Andean dish.