Peruvian Quinoa Drink

Since being in Peru, I’ve truly embraced the street food culture amenably. Quinoa drink for breakfast, a tamale, maybe a papa rellena as a snack, ceviche for lunch, and picarones for an after dinner treat. The quality and variety of what is on offer continues to overwhelm me. Eating how the locals eat and where the locals eat is one of my most treasured involvements, a highlight of travelling. Add on the economically alluring price tag and it surely surpasses any tripadvisor recommended tourist lair.

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Using your imagination, this drink could be the love child of porridge and apple juice. A wholesome and nutritive drink that warms the bones and fills the heart with the consoling scent of cinnamon and fruits’ sweet glaze.

The high protein content of the quinoa makes this drink entirely satisfying and hinders any pre-lunch hunger pains…until you see, or smell, something exotic being peddled by a street vendor of course!

1 litre water
½ cup quinoa
2 apples, peeled and grated
¼ pineapple, peeled and grated
1 cinnamon stick
2 cloves
1 tablespoon corn starch

Soak the quinoa overnight, or alternatively, boil for 20 minutes. Rinse thoroughly after soaking or boiling. Place the quinoa, apple, pineapple, cinnamon and cloves in a pot with the water and simmer for around 20 minutes. While the brew is infusing, mix the cornstarch into a small amount of water to form a paste. This prevents the starch from clumping together and essentially not merging with the other ingredients. Slowly add the paste to the other ingredients until your desired consistency is achieved. Pour into glasses and enjoy! This recipe serves 4.