Today, after two weeks of traipsing through mountains and jungles and cities and mountains and beaches and oh, did I mention mountains? I had to go back to the office. Don’t get me wrong, I love my job. But like any other human on Earth, I’d rather be off exploring new lands on a family adventure.

And what an adventure it was. Our 12-day trip, which began on beaches of Lima, featured stops in the Amazon, Cuzco (capital of the Inca Empire), Machu Picchu and Lake Titicaca (the highest navigable lake in the world). It was my first straight sight-seeing trip in a while, and the first “just” family vacation we’d taken in years, so naturally, I have 27,393 photos to dig through and clean up for you.

But in the meantime, let’s talk food. Each region of Peru has its own staples: Lima, which is on the Pacific coast, showcases its supremely fresh fish in the city’s famous ceviche, in which raw seafood is lightly tossed with lime juice, chilis and little else. Andean cities feature heartier fare. They grow hundreds of different types of potatoes in the mountains, and serve them alongside everything, a dream for this tater-lovin’ gal. The Amazon’s diversity of fruits and vegetables drives much of the cooking there, though freshwater fish is also very popular.

Given such a wide array of culinary options, I went H.A.M., taking full advantage of breakfast buffets at our hotels each morning and the 3-course menÃºs that are so common for lunch and dinner. I ate so much during the first week of our trip that my body literally cried “uncle”.* For two days, I suffered through a horrible stomachache, stuck with soups and light sandwiches while my family gorged on slices of crispy, wood-fired pizza (which is weirdly a big thing in Cuzco — all the locals recommended pizza) and lomo saltado, a saute of beef tenderloin, onions and peppers that is served with rice AND French fries.





And then I discovered quinoa soup. A staple of the Andean region, where meat is often scarce but quinoa and potatoes are not, the soup was light enough to soothe my stomach but still filling and flavorful. Peruvian cuisine doesn’t use too many spices beyond chili peppers — they rely on herbs such as oregano and lemon verbena (called herba Luisa there) to flavor their food — so the soup was like heaven to my overburdened stomach.

When I got home from work today, I wanted nothing more than a big bowl of quinoa soup. And since we’re probably all a bit overburdened after the excesses of Thanksgiving, this is the perfect recipe to step back for a minute and give our bodies a warm, wholesome break. At least until holiday cookie season starts …

*This is no lie. The meal that finally did me in? Our last breakfast in Machu Picchu, in which I ate (in one sitting): 1 omelette with mushrooms, spinach, onions, tomatoes and cheese + 1 slice of toast with butter + 1 piece of farmer’s cheese + 1 waffle with dulce de leche and elderberry jam + 1 croissant dipped in dulce de leche + a bowl of fruit. You know, to be healthy.

More on my Peruvian adventures soon!

Peruvian Quinoa Soup Print Pin Scale 1x 2x 3x Ingredients 2 tablespoon s olive oil

s olive oil 1/2 of a large onion, diced

of a large onion, diced 3 cloves garlic, minced

cloves garlic, minced 1/2 -inch ginger, peeled and minced

-inch ginger, peeled and minced 2 medium carrots, scrubbed and chopped

medium carrots, scrubbed and chopped 2 stalks celery, chopped

stalks celery, chopped 1/2 cup quinoa, rinsed

quinoa, rinsed 1 quart low-sodium vegetable or chicken stock

low-sodium vegetable or chicken stock 1 teaspoon dried oregano

dried oregano 1/4 teaspoon smoked paprika

smoked paprika salt and pepper, to taste

2 bay leaves

bay leaves 2 cup s diced yellow potatoes

s diced yellow potatoes 1 – 1/2 cups diced butternut squash

– cups diced butternut squash 1/4 cup chopped cilantro (optional) Instructions In a large pot, heat the olive oil. Add the onion, garlic, ginger, carrots and celery and saute on medium heat until the onions begin to brown, 7-10 minutes. Add the quinoa and toast, stirring often, until the seeds brown slightly, about 5 minutes. Add the stock, oregano, paprika, salt (go easy on this, since the stock is pre-salted), pepper, bay leaves, potatoes and butternut squash. Bring to a boil, then reduce the heat to medium-low. Simmer the soup for 20-25 minutes, until the vegetables are fork-tender. Taste and adjust seasonings, then stir in the chopped cilantro and serve. Nutrition Serving Size: 4