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.

 

Cara’s West Coast Salmon with Pineapple Salsa

California Cuisine from our first day on the road.

5.0 from 1 reviews
Cara's West Coast Salmon with Pineapple Salsa
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Our last taste of California Cuisine of salmon glazed with Thai sweet chili sauce, soy sauce, mustard, and lime juice. Topped with pineapple salsa.
Ingredients
  • 1 2.5-3lb salmon filet (we used wild-caught Alaskan sockeye) skin on
  • 3 limes
  • ½ cup Thai sweet chili sauce
  • ¼ cup soy sauce
  • 2 Tbs Dijon mustard
  • 1 pineapple
  • Rice for serving
Instructions
  1. Cut pineapple into bite sized pieces and set aside. Position oven rack 4-5" below broiler. Heat broiler on high.
  2. Place salmon on foil-lined rimmed baking sheet sprayed with oil.
  3. Combine juice of the limes, chili sauce, soy sauce, and mustard. Divide glaze in half.
  4. Use one half to baste the salmon and set the other half aside. Baste salmon with glaze and broil for 4 minutes.
  5. Continue reglazing the salmon every 3-4 minutes until the glaze is well caramelized and fish flakes easily.
  6. Serve sections of fish with rice and pineapple chunks, drizzling with reserved glaze.