Quinoa

Ingredients for 2 servings:

• 4 m.-sized potatoes
• 100g quinoa
• 250 ml water
• Salt
• 2 eggs
• 1 tbsp olive oil
• 1 onion(s), finely chopped
• 1 garlic clove(s), crushed
• ¼ tsp chili powder, more if needed
• 150 ml milk
• 75 g cheese, grated (Gruyere)
• e.g. lettuce, some leaves
• 1 tomato(s)
• possibly ham, raw

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Huancayo style

Peel the potatoes and boil until tender. Wash the quinoa thoroughly and boil in water for 15 minutes. Hard-boil the eggs. Fry the onions and garlic in the oil until translucent. Add the chili, salt, and cooked quinoa. Stir in the milk and bring back to a boil. Remove the pan from the heat, stir in the cheese, and season the quinoa to taste. Spread the lettuce leaves in a shallow bowl. Quarter the potatoes lengthwise and place them on the lettuce. Spread the quinoa on top. Halve the eggs and place them on top. Garnish with quartered tomatoes and, if desired, raw ham. This recipe serves 2-3. Based on 2 servings, each serving contains 660 kcal, 26 g fat, 27 g protein, and 45 g carbohydrates.