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Vegetarian, Americas

Peruvian quinoa stew with a fried egg

Peruvian quinoa stew is a vegetarian dish for 4 people, ready in 40 minutes, easy to make, for about €2.00 per person. The quinoa cooks risotto style in a broth flavored with bell pepper and chili, with melted fresh cheese and a fried egg on top of each plate. The key is adding the liquid gradually while stirring, for a creamy texture without turning mushy.

Quinoa, Peru style, simmered like a risotto with yellow chili and fresh cheese, topped with a fried egg.

Peruvian quinoa stew with a fried egg
Total time
40 min
Difficulty
Easy
Cost per person
€2.00
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Here quinoa takes on a whole new personality, creamy and comforting, almost like a risotto, thanks to the broth added ladle by ladle and the milk that ties everything together. The yellow bell pepper blended with chili gives that golden color and a mild kick, just enough to wake up your taste buds on a weeknight. The salty fresh cheese adds a melty touch, and the fried egg on top works as a sauce once you break the yolk.

This is a solid weeknight dinner, ready in 40 minutes with ingredients that are easy to find. Mon Chou likes it for nights when you want something filling without meat, and kids usually love the runny egg mixed into the quinoa. It also works for casual entertaining, with a few extra black olives and some chili for guests who like it spicier.

The ingredients

4 people

Pantry

  • Quinoa 300 g
  • Sweet paprika or Espelette pepperoften in the pantry 1 tsp
  • Vegetable brothoften in the pantry 60 cl
  • Olive oiloften in the pantry 3 tbsp
  • Black olives 60 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Yellow bell pepper 1
  • Onion 1
  • Garlic 3 cloves

Dairy

  • Milk 20 cl
  • Feta or salted fresh cheese 150 g
  • Eggs 4

Allergens Eggs, Lactose

The step by step recipe

  1. Rinse the quinoa under cold water in a fine mesh strainer.

    Rub it between your fingers, the water should run clear.

  2. Blend the yellow bell pepper with the chili and a bit of water to get a smooth yellow paste.

    This paste stands in for Peruvian yellow chili, you can use it in other dishes too.

  3. Sauté the chopped onion and garlic in the oil, add the pepper paste and cook for five minutes. 8 min

    Let the paste reduce, the color and flavor concentrate.

  4. Add the quinoa, then the hot broth and milk ladle by ladle, risotto style, stirring from time to time. 18 min

    The quinoa is done when the small white germ separates from the grain.

  5. Stir in the crumbled cheese, taste, and serve with a fried egg and a few olives. 5 min

    An egg with a runny yolk stands in for the sauce.

Our tips to get it right

  • Heat the broth before adding it to the quinoa, this keeps the cooking even and avoids cooling down the mixture with every ladle.
  • Taste the cheese before salting the dish, feta or salted fresh cheese already bring plenty of salt.
  • Fry the eggs right before serving, the runny yolk needs to still be warm when it meets the quinoa.

The variations

  • Swap the feta for fresh goat cheese for a milder, creamier version.
  • For an egg free version, top with roasted chickpeas instead, the crunch works well in place of the runny yolk contrast.
  • For kids, blend the bell pepper and chili less, or skip the chili, for a milder, less spicy version.

What to serve it with

  • An avocado and tomato salad
  • Cornbread on the side
  • A cold glass of lemonade

Storage

The quinoa stew keeps for 2 to 3 days in the fridge in a sealed container, without the egg which should be cooked fresh each time. It freezes well for up to 2 months, the quinoa keeps its texture after thawing. Reheat it in a pot with a splash of broth or milk to bring back the creamy texture.

Questions about this dish

Why do you need to rinse the quinoa before cooking?

Quinoa is naturally coated with a bitter substance called saponin. Rinsing it under cold water before cooking removes this bitterness and makes the dish taste milder.

Can you replace the feta with another cheese?

Yes, a salty fresh cheese like cotija works really well, or fresh goat cheese as an alternative. The key is choosing a cheese that softens a bit without fully melting into the quinoa.

Can you make this dish ahead of time?

You can prepare the quinoa stew up to the point of adding the cheese and keep it in the fridge. Reheat it gently with a splash of broth, then fry the eggs right before serving.

How do you know when the quinoa is fully cooked?

The quinoa is done when the small white germ separates and forms a ring around the grain. If the center still feels hard, keep cooking and add a bit more broth.

How long does it take to make a Peruvian quinoa stew with a fried egg?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Peruvian quinoa stew with a fried egg?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Peruvian quinoa stew with a fried egg cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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