Here are some Peruvian recipes featured on News4 Midday on Jan. 29:
Pichuberry Quinoa Salad
Ingredients:
- 1 cup cooked red quinoa
- 1 small avocado, diced
- 3 ounces pichuberries, quartered
- juice of one orange
- salt to taste
Directions:
Combine the quinoa, avocado, and pichuberries in a bowl and squeeze the fresh orange juice on top. Season with salt and gently fold together.
Hearty Quinoa Pichuberry Bread
Ingredients:
- 1 ½ cups fresh pichuberries, pureed
- 4 tablespoons plain non-fat Greek yogurt
- ½ cup agave nectar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 tablespoon baking soda
- 1 tablespoon baking powder
- 1 tablespoon salt
- 2 cups oat flour
- 1 cup quinoa, cooked
- ½ cup fresh pichuberries, sliced
- ½ cup walnuts, chopped
Directions:
Preheat oven to 350 degrees F.
Thoroughly combine the pichuberry puree, Greek yogurt, agave nectar, vanilla extract, and eggs in a large bowl. Gently fold in the baking soda, baking powder, salt, oat flower, quinoa, pichuberry slices, and walnuts.
Spray a 9-inch loaf pan with non-stick spray. Add the batter and place in the oven on the middle rack. Bake for 70 minutes or until golden brown and a toothpick entered in the center comes out clean.
Triple Berry Smoothie
Ingredients:
- 1 cup pichuberries
- 1 cup blueberries
- 1 cup strawberries
- 16 oz. orange juice
Directions:
Combine all ingredients in a blender and mix until smooth.
Egg White and Artichoke Quinoa Muffins
Ingredients:
- ½ cup red onion, chopped
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 tablespoon olive oil
- 16 oz. egg whites
- 1 cup quinoa
- salt and pepper to taste
Directions:
Pre-heat oven to 350 degrees F.
Sauté onion, artichoke hearts, and oil over medium heat until onions are cooked. Remove from heat and cool.
In a medium bowl, combine egg whites, quinoa, and cooled vegetable mixture. Gently fold together.
Spray muffin tins, and transfer egg mixture to muffin tins using a ¼ cup ladle/measuring cup.
Bake on middle rack for 10-15 minutes.
Roasted Purple Poatoes and Red Onion
Ingredients:
- 10 purple potatoes, cubed
- 2 medium red onions, cubed
- 2 cups of vegetables in season, cubed
- 4 tablespoons olive oil
- 4 cloves crushed garlic
- rosemary from 3 sprigs, chopped finely
- salt, and pepper to taste
Directions:
Pre-heat oven to 450 degrees F. In a large bowl, toss all ingredients to mix and coat. Spread mix on a roasting pan.
Place in oven and roast for roughly 20 minutes or until golden brown and thoroughly cooked.
Baked Sweet Potato Sticks
Ingredients:
- 1 pound sweet potatoes, cleaned and peeled
- 2 tablespoons olive oil
- salt to taste
Directions:
Pre-heat oven to 400 degrees F.
Cut potatoes in 3-4 inch strips length-wise to create “sticks.” Toss them in a bowl with olive oil to coat. Layer sticks on a baking sheet or roasting pan and season to taste.
Bake 20-25 minutes, or until desired texture and color is reached.
