Authentic Machu Picchu Recipes
Inca Quinoa Salad
Ingredients
- 1 cup dry quinoa
- water
- 2 cups diced yams or butternut squash
- Olive oil
- 1 cup diced red or orange bell pepper
- 1 bunch of cilantro, chopped
- 1 cup corn kernels, fresh roasted off the cob, or frozen works fine too
- 1 can black beans (15 oz.)
- 1 cup grape tomatoes
- 1 jalapeño, seeds removed, diced into small pieces
- 4 cloves garlic, minced
- 1/4 cup lime juice
- salt and pepper to taste
- roasted pepitas (pumpkin seeds)
- Whole rotisserie chicken
Instructions
- Prepare Quinoa:
- Boil 2 cups of water, stir in quinoa and bring back to a boil.
- Cover pot, reduce heat and simmer for 15 minutes
- Remove from heat and let sit, covered and uptouched, for 10 additional minutes
- Fluff with a fork
- Prepare Squash:
- Dice yams, butternut squash or a combination of both
- Place on foil lined cookie sheet
- Drizzle with olive oil, season with salt and pepper
- Roast at 400° F until tender
- Prepare Corn:
- Roast cobs of corn
- Cut corn off the cob
- Alternatively, frozen or canned corn will work in a pinch
- Prepare Other Ingredients:
- Dice red and/or orange bell peppers
- Mince 3-4 cloves of garlic
- Mince jalapeños
- Cut cherry tomatoes in halves
- Drain and rinse black beans
- Prepare Chicken:
- Cool chicken in refrigerator beforehand, then debone and cut into chunks
- Assemble your Inca Salad
- Cool all ingredients to room temperature
- Combine all ingredients
- Season to taste with salt and pepper
- Add chicken
- Garnish with pepitas (roast seeds in oven beforehand)
Machu Picchu Cocktail
Ingredients
- 1.5 oz Pisco
- 1 oz Mint liqueur
- 1 oz Grenadine
- 1 oz Orange Juice
- Ice cubes
- orange peel for garnish
Instructions
- Pour ice into a tall, narrow glass.
- Add Grenadine.
- Tilt cup to the side and slowly add orange juice so the layers stay separate.
- In a different container, combine Pisco and mint liqueur.
- Tilt cup to the side and slowly add Pisco and mint mixture, keeping layers separate.
- Garnish with orange peel.