1 1/2 cup quinoa 
1 small yellow onion 
2 garlic cloves 
4 green onions, thinly sliced 
2 tablespoons canola oil 
Kosher salt and freshly ground black pepper, to taste 

1 tablespoon aji amarillo paste 
1 1/2 teaspoons ground cumin 
6 cups chicken broth   
3/4 cup whole milk 
3/4 cup queso fresco, cubed 

Add the quinoa to a fine mesh sieve and rinse under cold water. -Chop the onion and the garlic. -Slice green onions and reserve for garnish. -Heat oil in a large saucepan over medium high heat. -Add the onion and garlic, and sauté until tender, about 4 minutes. -Season with salt and pepper and then stir in the aji paste and cumin. -Sauté until fragrant, about 1 minute. -Add the quinoa and stir in the broth. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally for 35 minutes. -Once stew like and thick, stir in the milk and cheese, and heat until cheese begins to melt. -Sprinkle with green onions before serving.