Peruvian Recipes from our favorite Inca Trail chef - Jefferson

Quinoa Risotto

• 1 cup quinoa • 1 Tbsp. olive oil • 1 cup chopped onion • 3 cloves garlic, minced • 1 cup vegetable broth • 1 cup skim milk • 8 oz. mushrooms, sliced • 3/4 cup Parmesan cheese

Rinse and drain quinoa three times, using a fine mesh strainer to remove the bitter outer coating.
Boil water and then to put the quinoa for 30 minutes and then drain. In other pot add oil, onion and cook until soft, stirring constantly. Add garlic and quinoa and continue stirring a minute or two. Add mushrooms and cook another 3-5 minutes. Stir in broth and milk. Bring to a boil, then reduce heat to low and simmer until quinoa is tender, stirring occasionally, approximately 04-05 minutes.
Stirring often. Remove from heat. Add cheese and let stand a few minutes, so risotto can thicken

Corn Salad Recipe

•2 tbsp. olive oil, cheese cut into square •1 tbsp. fresh lime juice •Salt and fresh ground black pepper to taste •1 med. cucumber, peeled and cut into square •2 ears corn, shucked and kernels cut from cobs (about 1 1/2 c.) •1/2 c. fresh basil leaves, torn into sm. pieces •2 tomatos cut into square

Boil water and then to put the corn for 15 minutes and then drain. Whisk together all ingredients in small non-reactive bowl. Combine cucumber, basil and scallions in large salad bowl. Add the cheese . This great corn salad recipe makes 4 servings.

Buen Probecho!