Locro O Sopa De Quinua Con Queso

Ingredients

• 2 cucharadas de aceite
• 1 cebolla grande blanca , picadita
• 4 dientes de ajo, machacados
• 1 tomate, pelado, sin semillas y picado finamente
• 1 cucharadita de comino en polvo
• 1 cucharadita de achiote molido
• 1 cucharadita de orégano seco
• 5 a 6 papas medianas, peladas y cortadas en trozos
• 1 taza de quinua cruda, pre-lavada
• 8 tazas de agua o caldo
• 1 taza de leche
• 2 tazas de queso fresco desmenuzado o quesillo desmenuzado, se puede utilizar queso feta o mozzarella según su gusto
• 4 cucharadas de cilantro o perejil finamente picado
• Sal y pimienta al gusto
• Para servir:
• Aguacate y salsa picante de ají

Directions

1. Warm the oil over medium heat in a large pot. Add the chopped onion, crushed garlic, chopped tomato, ground cumin, ground achiote, dried oregano, salt and pepper. Give everything a good stir, then let it cook until the onion turns tender and mellow, about 5-8 minutes.
2. Add the potato pieces and stir them through the refrito so they pick up the onion and spices. Keep cooking for about 5 minutes, stirring now and then.
3. Pour in the water or broth and bring it to a boil. Stir in the quinoa, lower the heat, and let the soup simmer until both the quinoa and the potatoes are tender, about 25 to 30 minutes. Stir occasionally. If you want a creamier texture, lightly mash some of the potatoes with a potato masher or a wooden spoon.
4. Add the milk and cheese, stir, and let the soup gently simmer for another 5 minutes.
5. Take the quinoa and cheese soup off the heat. Taste it, then adjust the salt and pepper as you like. Stir in the chopped cilantro or parsley.
6. Serve the quinoa and cheese soup with avocado and hot pepper sauce to taste.