Inkaterra La Casona: From the Kitchen

Located in Cusco, Peru

One of the great joys of travel is experiencing a destination with all of your senses; learning its rhythms, exploring sites both everyday and extraordinary, and sampling its flavors. Food is a touchstone for discovering a place and its culture, and at National Geographic Unique Lodges of the World, cuisine plays a central—and scrumptious—role. We asked chefs from our lodges for recipes that capture the flavors of their destination. We hope you enjoy bringing these tastes of the world into your own kitchen.

QUINOA PANCAKE - PHOTO-ILC

Quinoa Pancakes

  • 2  eggs
  • 1/3 cup  sugar
  • pinch of salt
  • 4 teaspoons vanilla extract
  • 4 teaspoons pisco or brandy (optional)
  • ½ cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 cup flour
  • 1/3  cup quinoa, cooked
  • 2 ½ baking powder

1.     Cook quinoa and let cool.

2.     Mix the eggs together with the sugar, salt, vanilla extract, the pisco or brandy , the milk and the melted butter.

3.     In a separate bowl, mix the flour and the baking powder together and add them little by little to the mixture until it becomes soft and homogenous.

4.     Finally add the cooked quinoa. If the mixture appears dry, add some milk.

5.     Pour in rounds onto a non-stick pan and cook on both sides until golden.

6.     Sprinkle lightly with powdered sugar or serve with maple syrup, honey, or fruit. Delicious!

 

How to cook quinoa like a Peruvian

Rinse the grains in cold water.

For 1 pound (2 cups) of quinoa, use a quart of water to cook.

First boil the water, then add the rinsed quinoa.

Boil for 12-15 minutes, or a  maximum of 18 minutes if you prefer it a little more cooked.

Note: No salt or sugar should be used during the cooking of the quinoa.

Once cooked let it cool uncovered in a flat pan.

 

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