Ways to enjoy quinoa

Ingredients

• Cooked, fluffy quinoa — 300 g
• Carrot — 50 g
• Green peas — 50 g
• Corn kernels — 50 g
• Finely chopped red onion — 100 g
• Sliced olives — to taste
• Toasted corn (cancha chullpi) — 50 g
• Salt — 10 g
• Olive oil — 20 g
• Lime — 3 pieces

Directions

• In a bowl, combine all the ingredients: the finely diced red onion and the pre-blanched, chopped vegetables.
• To dress, add the salt, olive oil, and the juice of the 3 limes.
• Plate and garnish with sliced olives and toasted corn (cancha chullpi).

Ingredients

• Cooked, fluffy quinoa — 300 g
• Green peas — 50 g
• Carrot — 50 g
• Corn kernels — 50 g
• Broccoli — 100 g
• Cauliflower — 100 g
• Red bell pepper — 50 g
• Butter — 50 g
• Salt — 8 g
• Sliced olives — to taste
• Toasted corn (cancha chullpi) — 50 g

Directions

• Melt the butter in a pan or pot.
• Add all the pre-blanched, diced vegetables and mix well with the butter.
• Stir in the fluffy cooked quinoa and season with the salt.
• Garnish with toasted corn (cancha chullpi) and sliced olives.

Ingredients

• Shrimp, peeled and cleaned — 10 pieces
• Cooked tricolor quinoa — 150 g
• Breadcrumbs — 50 g
• Flour — 40 g
• Egg — 1
• Minced garlic — 5 g
• Salt — 2 g
• Pepper — 1 g
• Sprouts — to taste, for garnish

Directions

• Cook the quinoa in boiling water for 10 to 12 minutes, drain, and dry on a tray.
• Mix the dried quinoa with the breadcrumbs.
• Season the shrimp with garlic, salt, and pepper.
• Bread by dipping in flour, then beaten egg, then the quinoa-breadcrumb mix, in that order.
• Fry in oil at 170°C (340°F) for about 80 seconds.
• Drain the excess oil and let rest.
• Plate and garnish with sprouts.

Passion Fruit & Rocoto Sauce

• Passion fruit jam — 100 g
• Rocoto paste — 20 g
• White sesame seeds — to taste, for garnish

Mix the passion fruit jam with the rocoto paste; adjust the spice level to taste.

Ingredients

• Flour — 700 g
• Ground kiwicha — 300 g
• White sugar — 300 g
• Butter — 100 g
• Shortening — 400 g
• Egg — 2 pieces
• Vanilla — 5 g
• Egg yolk — 2 pieces
• Ground kiwicha, for garnish — to taste
• Sesame seeds, for garnish — to taste

Directions

• Place the shortening and butter in the mixer and beat until creamy. Add the sugar and continue beating.
• Once well creamed, add the egg and vanilla. Continue beating and set aside.
• In a bowl, mix the flour with the ground kiwicha (toasted and ground).
• Add the creamed mixture to the bowl of flours, mix, and refrigerate.
• Shape into 24 g balls, flatten into cookies. Brush with beaten egg yolk and sprinkle with ground kiwicha and sesame seeds.
• Bake in a preheated oven at 175 °C (347 °F) for 10 minutes.

Ingredients

• Cornstarch — 1450 g
• Flour — 700 g
• Maca flour — 300 g
• Baking powder — 30 g
• Baking soda — 30 g
• Butter — 1000 g
• White sugar — 1000 g
• Egg yolk — 160 g
• Vanilla — 30 g
• Pisco — 50 g

Directions

• In a bowl, mix the dry ingredients: flour, maca flour, cornstarch, baking powder, and baking soda. Sift and set aside.
• In the mixer, cream the butter. Add the sugar and continue beating.
• Add the egg yolks with the vanilla and pisco. Continue beating until fully incorporated.
• Add the creamed mixture to the bowl of sifted dry ingredients. Mix and refrigerate.
• Shape the cookies.
• Bake at 175 °C (347 °F) for 7 minutes.