Quinoa, pronounced “keen-wah”, is a small seed that is prepared and eaten similar to a grain like rice. It is local to Peru and Bolivia, so it was featured in the S.A.L.T. kitchen today. We made two dishes: a cold salad and a hot dish with cheese. We started with the usual blank cutting board – hot ingredients on the right and salad ingredients on the left. I will be boiling the quinoa for the hot dish, but Silversea already prepared the salad quinoa.

After adding oil to the pot, dropped in some chopped onions. After cooking for a bit added the quinoa with water.

While waiting for the quinoa to cook, occasionally adding more water, we made the salad. This really was just cutting things into pieces. I’m neither an avocado nor whole tomato fan, but combined with the corn, onion, cilantro and lime juice it all worked out.

You then add a mild cheese to the pot, we used feta, and stir until mixed. Quinoa has an enjoyable chew to it and comes in many colors.

Next time we’ll look at my cabin. Chile is a very long country, so we have lots of sea days.