Quinoa Soup

Rinse the quinoa thoroughly in cold water, rubbing the grains between your fingers until the water runs clear. Dice the onion finely, mince the garlic, cube the potatoes and squash, cut the corn cob into rounds, and chop the cilantro.

Heat the oil in a large pot over medium-high heat. Add the onion, garlic, dried oregano and aji panca paste, and sauté for 2–3 minutes, stirring, until the onion turns translucent but doesn't brown.

Pour in the chicken stock, add the rinsed quinoa and tomato paste. Bring to a boil, cover and cook over medium heat for 10 minutes, stirring occasionally.

Add the green peas, corn and squash. Cook for another 10 minutes, until the quinoa grains open up and the squash begins to soften.

Add the potatoes, season with salt and cook for 15–20 minutes, until the potatoes are tender and the soup has thickened.

Remove the pot from the heat. Slowly drizzle in the beaten egg while stirring constantly, then add the milk, fresh cheese cubes and chopped cilantro. Do not let the soup boil after adding the milk and cheese, so the milk doesn't curdle.

Let the soup rest, covered, for 5 minutes, taste and adjust seasoning, then serve hot in deep bowls.