Authentic Machu Picchu Recipes

Inca Salad

Incan 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

Inca Salad Instructions

  1. 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
  2. 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
  3. Prepare Corn:
    • Roast cobs of corn
    • Cut corn off the cob
    • Alternatively, frozen or canned corn will work in a pinch
  4. 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
  5. Prepare Chicken:
    • Cool chicken in refrigerator beforehand, then debone and cut into chunks
  6. 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)