2019

Dining Out: Quinoa’s new home opens this week

There is good news for fans of Quinoa on North Main Street in Doylestown who were sad to see it close last December. Starting tomorrow, they can find the same Peruvian and Mexican dishes they enjoyed, plus some new ones, at a new location.

Quinoa to Reopen at New Doylestown Location in March

JANUARY 25, 2019 / EXPLORING DOYLESTOWN

Great news for fans of Quinoa Peruvian and Mexican Restaurant BYO! This popular eatery will be reopening at a new location at 54 East State Street in Doylestown in March.

2017

Fall in Love with Peruvian Cuisine at Quinoa Peruvian & Mexican Restaurant in Doylestown, PA

We were first introduced to Peruvian cuisine when we visited El Tule in Lambertville, NJ. It was a special experience that was emblazoned in our minds; the food we had was unforgettable and left a lasting impression…

2016

“Eat This!” Featured Episode

Originally Published 06/15/2016 – On this week’s episode of Eat This, Chuck takes his recipe for Peruvian-style Seafood Gumbo to Quinoa Peruvian & Mexican Restaurant in Doylestown, where they fuse it with one of their own Peruvian recipes to create an exciting new dish for their menu.

Quinoa – Featured in Bucks County Taste

It was one of those dope slap moments. “Why did we wait so long to come here?” We were sitting in Quinoa, the Peruvian and Mexican restaurant on the north end of Doylestown, which opened in December 2013…

“Eat This!” – Featured Article

2014

2014 Bucks County restaurant tidbits: Part2

The Spirit of Peru

2014 Bucks County restaurant tidbits: Part2

Featured in the Intelligencer

Jack Egoavil and his family emigrated from Peru together in the 1990s and brought with them their sense of family and a love of Peruvian food. One particular food was very near to their hearts: the grain quinoa. “When I told people I wanted to name the restaurant Quinoa, they told me not to — because it would be confused with a vegetarian restaurant,” said Egoavil.

“But I wanted people to understand that quinoa represents my culture. It reminds me of Peru. We call it the mother of all grains because it is high in amino acids, fi ber and protein. We believe it is the reason the Incas lived so long and didn’t have cancer.”