At Journey Latin America we use cookies to give you the best experience on our website. By continuing to browse, we'll assume that you are happy to receive all cookies on our website.
Find out more

2013 and earlier

Three Ways with Quinoa

My Enquiry is for
Contact details

After extolling the virtues of 'the mother of grains' in our recipe for Mountain Lodges of Peru's tasty Quinoa Salad, I got to thinking about this extraordinarily nutritious and surprisingly versatile ingredient from the Peruvian and Bolivian Andes.

Quinoa has a delicate nutty flavour, perfect for autumn and winter, and is great for adding a subtle touch of the unexpected to a meal as an alternative for rice or couscous. It is also a complete source of protein, gluten-free, and full of fibre, iron, magnesium and phosphorous... making it sound much more boring than it actually is. Either way, whether for health or flavour, this is a grain to be reckoned with.

So anyway, being a bit obsessed both with shallow-frying and stuffing vegetables with things (well, I don't eat meat – I have to get my culinary kicks somewhere) I've come up with two seasonal takes on quinoa: fritters with smoked salmon and a crème fraiche, dill and horseradish dip, and stuffed squash with quinoa, sage, pine nuts and goat's cheese. For a third and very different dish, I've borrowed a great dessert recipe from one of the Journey Latin America team's favourite restaurants in Lima – the incomparable Huaca Pucllana.

  • Each recipe serves: 4


Unexpectedly addictive... and healthier than anything fried in this much oil has any right to be.

For the fritters:

  • 1 1/2 Cups cooked quinoa (about 150-200g uncooked weight)
  • 1 Small or medium onion, diced
  • 3 Spring onions, diced
  • 3 Medium eggs, beaten
  • 75g Breadcrumbs
  • 75g Parmesan, grated
  • 4 Cloves finely chopped garlic
  • 1 tsp Sea salt
  • Olive oil for frying

For the accompaniment:

  • 4 Slices of smoked salmon
  • 100ml Crème fraiche
  • Juice and zest of half a large lemon
  • 1 tbsp Horseradish sauce
  • 1 tbsp Chopped fresh dill

1. Mix together all the ingredients for the fritters, except the oil (note: only the quinoa needs to be pre-cooked; onions etc can be raw).
2. Prepare the dip by mixing together the crème fraiche, lemon juice and zest, horseradish sauce and dill. Set aside.
3. Fill a frying pan with oil to about 1cm depth, and put the pan over a high heat. Take a reasonably-sized dollop of the fritter mixture and add it to the pan, flattening it out with a spatula until it is around the size and shape of a small burger patty. Repeat for as many fritters as will comfortably fit in the pan.
4. Allow the fritters to brown before flipping and leaving to brown on the other side. Remove from pan and place on a tray of kitchen paper to soak up excess oil. Repeat until you have used up all the mixture.
5. Serve up with a slice of smoked salmon and a spoonful or two of dip.


Oven-baked goodness with a comforting autumnal flavour.


  • 150g Uncooked quinoa
  • 2 Small butternut squashes
  • 300g Mushrooms (ideally different kinds), roughly chopped
  • 1 tbsp Chopped sage leaves
  • 200g Goat's cheese, torn/chopped into small pieces
  • 100g Gruyère, grated
  • 4 Cloves garlic, finely chopped
  • 3 tbsp Pine nuts (optional)
  • 40g Breadcrumbs (optional)
  • 1 Vegetable stock cube
  • Knob of butter
  • Salt and pepper to taste
  • Olive oil

1. Preheat the oven to 200°C/Gas 6.
2. Slice the squashes in half lengthways; scoop out and discard the seeds, then pierce the flesh a few times as you would when baking a potato. Place on a baking tray, slather with olive oil and sprinkle with salt and pepper. Roast in the oven on a medium heat for about an hour.
3. Meanwhile, cook the quinoa – I rinse it first, toast for a few minutes in a dry frying pan, then cook with 2 cups water to every 1 cup quinoa. Add a cube of vegetable stock to the boiling water during preparation.
4. Fry the garlic, mushrooms and pine nuts in butter, then switch off the heat and add the cooked quinoa, sage and goat's cheese to the pan. Mix well.
5. Once your squashes are baked through, add a generous, overflowing filling of the mixture to each of them (you might need to scoop out some of the flesh, in which case you can add it to the quinoa mixture if desired). Top with the gruyère and finally the breadcrumbs. Roast the stuffed butternut squashes for a further ten minutes or until the cheese has melted. Serve hot with a side salad.


An innovative dessert recipe from Huaca Pucllana restaurant in Lima. The original calls for lúcuma, a scrumptious South American fruit – here I suggest passion fruit as an alternative, but you could also try star fruit.


  • 50g Butter
  • 50g Sugar
  • 75g Syrup
  • 50g Flour
  • 50g Pre-cooked quinoa
  • 250g Passion fruit pulp
  • 100g Sweetened condensed milk
  • 100ml Milk
  • 5g Dissolved gelatine
  • 125g Whipped cream

1. Melt butter, sugar and syrup together in a pan, then combine the flour. Form tuiles and bake in the oven on a non-sticking baking mat (such as Silpat) at 350°F (about 180°C).
2. In a food processor mix the fruit pulp with milk, condensed milk and gelatine. Pass through a fine sieve. Add whipped cream and mix slowly.
3. Fill the tuiles with the fruit mousse and serve with fresh fruit and chocolate sauce.

Note: Quinoa can be found in some large supermarkets and many health food and specialist food shops, such as Whole Foods. Cook according to pack instructions.

Journey with the UK's NO1 specialist in travel to latin america


  • The pioneers in travel to Latin America since 1980
  • The UK's no.1 specialist – nobody knows it better


  • All our staff are in-depth Latin America specialists
  • Get the inside track with expert advice based on first-hand experience


  • Our love of Latin America runs through all we do
  • We take pride in providing a genuinely personal service


  • Unbeatable and secure financial protection
  • Book with confidence, knowing every penny is secure


  • The widest range of travel options to Central and South America
  • The journey you'll love, in a style to suit you


  • Award-winning holidays, endorsed by our clients and the press
  • Exclusively dedicated to 
    Latin America – it's all we do


Food and Travel Magazine Readers' Awards - Tour Operator of The Year 2016

Selling Travel Agents Choice Awards - Best Tour Operator to Latin America 2016

Sunday Times Travel Magazine - Editor's Award 2013

Guardian and Observer Travel Awards - Top Ten Small Tour Operator: 2012

Sunday Times Travel Magazine Awards - Best Value Tour Operator 2011

Condé Nast Traveller Readers’ Awards - Top Ten Specialist Tour Operator 2016

Wanderlust Readers' Travel Awards - Top Ten Tour Operator 2015

British Travel Awards - Best Small Tour Operator to Central and South America 2012

Latin American Travel Association - Award for Customer Service 2012

Sunday Times Travel Magazine Awards - Best Specialist Tour Operator 2011

Page Full Path: /sitecore/content/JLA/Home/travel-inspiration/food-and-drink/three-ways-with-quinoa

Page ID: {C92E2D74-EC08-49FB-A327-03A8262695D9}

Page Name: three-ways-with-quinoa

Page Display Name: Three Ways with Quinoa

Page Template Name: T027-Recipe

Page Template ID: {E95BC9BC-C28D-478C-8A17-9189F2E4BDBA}

Parent ID: {7F1A77A3-15A4-459E-BFDE-E4C0A0C461A5}

Parent Name: food-and-drink

Parent Display Name: Food & Drink

Parent Template Name: T029-PapagaioCategoryListing

Parent Template ID: {4D163066-ED7E-48E6-AF31-34B6C47536CD}