As our journey through vibrant Southeast Asian draws to a close, it is time to head across the Pacific Ocean to the glorious land of Peru. JNR has organized many successful incentive travel and reward programs to this beautiful region with participants enjoying the culture, adventure and natural wonders.
Peru is a land of ancient traditions and beliefs, from the Norte Chico civilization to the Inca Empire. These Andean societies progressed through innovations in agriculture including irrigation and terracing, and ate quinoa as a staple – long before it became the hip, superfood it is today.
Contemporary Peruvian cuisine is a fusion of American Indian and Spanish with influences from other regions including China, Japan, Italy and Africa. Due to the various climates throughout Peru, a plethora of native plants and animals can be harvested, resulting in rich, eclectic flavors and many delicacies.
Lomo Saltado is one of the best-known Peruvian dishes and combines native ingredients, such as potatoes, with the traditional style of Chinese stir-fry. We thought that the Peruvian dish of garlic quinoa would make the perfect accompaniment and both recipes are below.
Total Time: 1 hr 5 min
Yield: 4 servings
- Vegetable Oil
- 3 large Potatoes (cut into fries)
- 1 pound Beef Tri Tip (sliced ¼ inch thick)
- Salt and Pepper to taste
- 1 large Onion (diced)
- 3 large Tomatoes (peeled, seeded and sliced into strips)
- 1 Yellow Chili Pepper
- ¼ cup Distilled White Vinegar
- Dash of Soy Sauce
- 1 tbsp chopped fresh parsley
Preheat oven to 450 degrees F. Coat fries in vegetable oil and place on baking sheet. Bake for 45 minutes.
While fries are baking, heat vegetable oil in frying pan over medium heat. Season the meat with salt and pepper. Fry the meat until the juices start to release. Remove meat from frying pan, and then cook the onions until transparent. Add the tomatoes and yellow chili pepper and cook until the tomatoes soften. Add the vinegar, soy sauce, beef and fries, cover, and cook until the beef is done, about 3 minutes.
Season to taste with salt and pepper and sprinkle with chopped parsley. Serve immediately.
Total Time: 20 min
Yield: 4 servings
- 1 tbsp Olive Oil
- ½ cup Onions (diced)
- 2 tsp Garlic (minced)
- 1 cup quinoa (rinsed well and drained)
- 2 cups vegetable stock
- ¼ tsp salt
Sauté onion in olive oil for two minutes, then add garlic and cook for another 30 seconds. Add quinoa, stock and salt to pan; bring to boil and then reduce heat and cover, simmer for 15 minutes or until liquid is absorbed.
If you would like more information on how to organize an incentive trip to Peru through JNR, please contact email@example.com.
Written by Stephanie Thomas
JNR Incorporated is a results-based, globally recognized leader that specializes in creating custom travel, meeting, event, prepaid card and merchandise programs that motivate, engage and inspire the employees, customers and channel members of our clients. We have over 30 years of experience working with Fortune 500 companies of many diverse industries. Our programs are tailored to fit the specific needs of marketing, sales, management and human resource professionals. The unique solutions we apply are measurable and proven to increase performance, loyalty and revenues.