Hola my friends! Are you ready to take a trip to the land of the Incas? I hope so, because this week we are heading to Peru! Did you know that Peruvian cuisine is the most famous cuisine in South America and the most diverse in the world? It’s not surprising because the history that has made this cuisine so diverse dates back as far as the Incas and pre-Incas. Peruvian cuisine also finds its influences from Spanish, Chinese, Japanese, Basque, African, Italian and British immigrants. The main staples of the Incas and pre-Incas were corn, rice, potatoes, kiwicha and most specifically quinoa. In fact, the quinoa crops were thought to be sacred! Although quinoa looks like a grain and cooks to the same consistency as a grain, it is actually a fruit that comes from the same family as spinach, beets and Swiss chard, which means it is high in fibre, gluten free and easy to digest. You’ll also be glad to know that it is extremely high in protein, vitamins and minerals. Now that’s what I call a power food! If you’ve never tried quinoa and are not sure how to cook it, then you may be inspired to do so by checking out this simple recipe for Peruvian-style Grilled Chicken with Inca Salad. Stay tuned to Chicken Feeds because next week we are heading to the last destination of our 5-week culinary adventure. You don’t want to miss it!