Peruvian Quinoa Drink


Peruvian Quinoa Drink
Recipe type: Drink
Cuisine: Peruvian, South American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
We tasted this drink for the first time in the Andes Mountains in Peru. Served at breakfast it is a warm hearty drink loaded with protein that will give you energy throughout the day. This recipe varies quite a bit from others that I have found.
Ingredients
  • 1 liter of water
  • ½ cup quinoa
  • 2 apples, peeled and grated (or chopped very fine)
  • ¼ of a pineapple peeled and grated (or chopped very fine)
  • 1 tablespoon of sugar, or to taste
  • 1 cinnamon stick and 2 cloves
  • 1 tablespoon corn starch (or similar thickening agent)
Instructions
  1. Soak the Quinoa overnight in water (~12 hours) or boil for 20 minutes
  2. Rinse thoroughly after soaking or boiling.
  3. Put ready quinoa in water, add finely chopped or grated apples and pineapple along with cinnamon stick and cloves and simmer for 20 minutes
  4. While heating up other ingredients, add corn starch to small amount of cold water to form a paste.
  5. Slowly add paste to other ingredients while stirring until desired thickness.

 

Arrived in Sedona, AZ

This was our longest day ever on the KLRs: 537 miles. After a late start, we were able to make it to Sedona by sunset. We were unnecessarily worried about running out of gas on the way to Bakersfield a few days ago, but today, we were caught off guard by a low tank thanks to AZ freeway speeds (75mph), and an uphill climb to 7000 feet. Despite having a 6 gallon tank, we hit our reserve tank after only about 160 miles, even though we’re used to reaching 220+ before hitting reserve. At least it’s good to learn the limits of the bikes here in the States! We doubt we’ll have a day as long or as fast as today for quite a while.