Tue
26
Jun '07
Peruvian Cuisine incorporates some wonderful flavours and ingredients.
Quinoa, an ancient grain known as the “Mother Grain” to the Incas, is a delightful ingredient that is used in drinks, desserts, salads, and soups, to name just a few. Eaten for breakfast, lunch and dinner, this Andes-grown grain is the most protein-packed of all the grains.