• 300 g white quinoa (1½ cups)
• 1.2 liters water (5 cups)
• 240 ml evaporated milk (1 cup)
• 250 g crumbled fresh white cheese (2 cups)
• 40 g butter (3 tablespoons)
• 2 g anise seeds (1 teaspoon)
• 8 g salt (1½ teaspoons)

For the onion topping

• 150 g red onion, finely chopped (1 medium onion)
• 20 g ají amarillo paste (1½ tablespoons)
• 10 g garlic, minced or blended (2 cloves)
• 15 ml vegetable oil (1 tablespoon)
• 2 g salt (½ teaspoon)