Alpaca with quinua in bell pepper sauce

Ingredients

• Alpaca: 6 oz per person
• Quinua: 6 oz
• Garlic: 0.3 oz
• Onion: 1.5 oz
• Chili Cream:  3 oz
• Chicken consommé: 6 oz
• Parmesan cheese: 3 oz
• Bell pepper: 4 oz
• White wine: 3 oz
• Tomato: 2 oz
• Zucchini: 2 oz
• Pumpkin: 3 oz

Preparation

In a pot, sautéed the chopped, garlic, onion and Chili, add the Quinua and stir fry for 5 minutes, pour the chicken consommé and the cream and cook for 20 minutes at medium heat with a lid on. In a pan sauté the dices tomato, zucchini and pumpkin for 5 minutes add to the Quinua, the parmesan cheese and reserve on a side.

For the sauce, grilled the Bell pepper in oven at 200 degrees Celsius for 25 minutes, put them in a plastic bag and after 5 minutes peel them. In a sauce pan sautéed the Bell pepper with olive oil and some garlic and onion, then bland thin and pass through the strainer and reserve on a side. Alpaca chops can be cooked on a broiler, pan fried or grilled.

In a plate, place the Quinua, the alpaca chops on one side and the Bell pepper sauce on the other. For the sauce you can add some honey and vinegar, you will have a sweet and sour result.