Peruvian Peasant Food

Quinoa Stew

Quinoa Vegetable Soup

Quinoa en Salpicon

Basic Quinoa

Stuffed Sweet Potatoes

Baked Quinoa with Potatoes

Arroz con Pollo

Quinoa Stew   45 min Serves 4  
Vegan    

3 oz  Quinoa

8 fl. oz. Water

2 Tbsp Vegetable Oil
1 Large Onion, chopped
2 Garlic Cloves, crushed
1 Stick Celery, chopped
1 Carrot, sliced
1  Capsicum (Sweet pepper), cut into 1 inch pieces

2 Zucchini, diced
14 oz tin Chopped Tomatoes
8 fl. oz. Vegetable Stock
2 tsp ground Cumin
1/2 tsp Chili Powder
1 tsp ground Coriander
A pinch of Cayenne Pepper
1 tsp Dried Oregano
Salt

1. Wash the quinoa well then place in a medium saucepan together with the water, bring to the boil then reduce the heat, cover and simmer for 15 minutes. Set aside.

2. Meanwhile, heat the oil in a large saucepan, add the onions and garlic and sauté over a medium heat for 5 minutes, stirring constantly.

3. Add the celery and carrots, mix well and continue to cook for a further 5 minutes, stirring frequently.

4. Add the capsicum, Zucchini, tomatoes, stock, cumin, chilli powder, coriander, cayenne, and oregano, mix well then cover and simmer for 10-15 minutes or until vegetables are tender.

Stir the cooked quinoa into the vegetables, adjust the seasoning and serve immediately.

Quinoa Vegetable Soup Serves 4  25  mins

Vegan  

1 tbsp Vegetable Oil

2 oz Quinoa

1  Carrot, diced

1 Stick Celery, diced

2 tbsp finely chopped Onions

1/2 Green Capsicum (sweet pepper) diced

2 Garlic Cloves, crushed

32 fl.oz. Water

2 Large Tomatoes, finely chopped

2 oz Green Cabbage, chopped

Salt and Pepper

Freshly chopped Parsley to garnish

  

1. Heat the oil in a large saucepan, add the quinoa, carrot, celery, onion, pepper and garlic and fry, stirring, until browned.

2. Add the water, cabbage and tomatoes, mix well and bring to the boil. Reduce the heat and simmer for 10 minutes.

3. Season with salt and pepper and garnish with parsley.  Serve hot.

Quinoa en Salpicon Serves 4 - 6  35 mins
 Vegan
  

2 fl. oz. Fresh Lime Juice

4 fl. oz. Olive Oil
Salt and Ground White Pepper
1 Fresh Jalapeno Chili, deseeded and finely chopped
7 oz Quinoa

20 fl. oz. Water
5 oz Cucumber, peeled and diced
8 oz Fresh Tomatoes,  diced

8 Spring Onions (Scallions), sliced (white parts only)
1 TB freshly chopped Parsley
1 TB freshly chopped Mint

1. In a small bowl, whisk together the lime juice, olive oil white pepper, jalapeno, and salt. Set aside.

2 . Wash the quinoa well under running water then place in a large saucepan together with the water, bring to the boil then reduce the heat, cover and simmer 15 minutes.  Remove the pan from the heat and allow to cool.

3. Place the cooled quinoa in a serving bowl with the cucumber, tomato, spring onions, parsley and mint and mix well.

4. Add the vinaigrette, toss well and adjust the seasoning if necessary. Serve cold.

Basic Quinoa  Serves 4-6   20mins

Vegan   

16 fl oz. Water
6 oz Quinoa

1. Place the quinoa in a large sieve and wash thoroughly under running.

Drain well and place in a saucepan together with the water. Bring to the boil then reduce the heat, cover and simmer for about 15 minutes until the grains have turned become transparent, and the spiral germ has separated.  Serve hot or cold.

Stuffed Sweet Potatoes   Serves 4  55 mins

Vegetarian 
 

4 Sweet Potatoes

4 oz Cream Cheese

1 Egg Yolk

1 teasp Chili Powder

3 Spring Onions, chopped

Salt and freshly ground Black Pepper

Butter

  

1. Preheat the oven to 400 F. Prick the skins of the sweet potatoes all over with a fork, place on a baking tray (they will ooze a sticky syrup whilst cooking and bake in the oven for about 45 minutes or until tender.

2. At the end of the cooking time, preheat the grill to hot. Cut the sweet potatoes in half lengthways and scoop the flesh from the sweet potatoes into a mixing bowl, keeping the skins in tact .

Add the remaining ingredients apart from the butter, mix well then stuff the mixture back into the skins. Dot with butter, sprinkle with extra chili powder,  and quickly brown under the hot grill. Serve immediately.

Baked Quinoa with Potatoes Serves 4-6   75 mins

Vegetarian 

2 tbsp Olive Oil

2 Leeks, white part only, cut into rings

2 Garlic Cloves, finely chopped

1 Green Capsicum (Sweet pepper), diced

1 Red Capsicum (Sweet pepper), diced

4 Eggs

6 fl. oz. Semi Skimmed Milk

8 oz Cooked Quinoa

+5 oz Smoked Cheddar Cheese, grated

1 lb Potatoes, unpeeled and diced

Salt and pepper to taste

2 teasp Fresh Thyme leaves

1. Preheat the oven to 180C, 350F, Gas Mark 4 and oil a large gratin dish.

2. Heat the olive oil in a large frying pan, add the leeks and sauté for about 5 minutes, stirring, until tender.

3. Add the garlic and continue to cook for one minute then add the peppers, mix well, cover and cook for a further 5 minutes, stirring from time to time, until peppers are just tender.

4. Meanwhile, place the eggs and milk in a large mixing bowl and beat well. Add the cooked quinoa, cheese, potatoes, cooked pepper mixture, salt, pepper and thyme and mix well.

Pour the mixture into the prepared gratin dish and bake for 40 to 45 minutes, until the top is golden brown. Serve hot.

Arroz con Pollo Serves 4    60  mins 

2 tbsp Fresh Coriander (cilantro)

2 fl. oz. Vegetable Oil

Salt and Pepper

4 boneless Chicken Breasts, skinned
2 Garlic Cloves, crushed
1 Onion, finely chopped
12 oz Long Grain Rice
20 fl. oz. fresh Chicken Stock
4 oz Frozen Green Peas
2 Jalapeno Chili Peppers, cut into very thin strips

1. Place the coriander in a blender together with 4 fl. oz. of Water and process until quite smooth. Pass through a wide meshed strainer to remove the excess water and set aside.

2. Heat the oil in a large saucepan, add the chicken, garlic and onion and fry over a medium heat for about 20 minutes, turning from time to time, until the chicken just cooked.

3.  Add the reserved blended coriander and the stock and bring to the boil, stirring well.

4. Add the rice and chilies and cook over a medium heat for 15-20 minutes until liquid is almost completely absorbed. 

5. Add the peas and continue to cook over low heat for a further 5-10 minutes or until the rice is cooked. This is traditionally served with the chicken completely covered by the rice.