Last year, between semesters, Allison had the opportunity to travel to Ecuador, Bolivia, Colombia, and Peru. She tells me that in South America, the thought of having eggs for breakfast is basically unthinkable. They do like to serve a cooked egg over meals at other times of the day. In fact, one favorite dish at a barbecue, or an asado, is a pepper grilled with an egg in it. In Peru, it's common to serve an egg on top of a stew made with quinoa. So, for us that means it's a breakfast item - right? Well - maybe more like brunch since the quinoa in this post has some fairly complex flavors due to the cumin and coriander in this recipe. A sad note is that since quinoa is now in such high demand because it's in foodie fashion, it's now more expensive to buy than chicken in Peru and the other countries of its natural habitat and origin. I had a craving for this dish, but when I bought the quinoa for it, but the package cost over $7.00. This recipe only calls for 1/2 cup uncooked quinoa, so a package will last a long time. However, I do think that I will start investigating other grains to use as a replacement. I think buckwheat might work...hmmm...?
|One of the Many Friends Allison Made While in Peru|