Inkaterra Machu Picchu Pueblo Hotel: From the Kitchen

Located in Machu Picchu Pueblo, 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.

ITMP_Quinotto002_Mail

Andean Quinotto

Makes 4-6 servings

  • ½ cup red or tri-color quinoa:
  • ½ onion, diced
  • 1 clove garlic, minced
  • 1 yellow bell pepper, diced
  • 6 ½ tablespoons heavy cream
  • 1 1/3 cup white wine
  • ¼ cup parmesan cheese
  • Salt and pepper to taste

Similar to risotto but prepared with quinoa, a grain traditionally used in the Andes, this delicious concoction can accompany a main dish—or serve as the main dish. Other vegetables, such as chopped mushrooms, zucchini, carrots, and red bell peppers can be substituted or added.

PREPARATION:

1.     Cook quinoa. (See cooking method on page xx.)  Set aside.

2.     In a large pan, sauté yellow pepper, garlic, and onions in olive oil until softened.

3.     Stir in quinoa, and then incorporate cream and white wine, cooking a few minutes to reduce the mixture.

4.     Add parmesan cheese and salt and pepper according to taste.  Serve with a garnish of fresh herbs, such as parsley or rosemary.

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

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