Cause with Red Quinoa

Cause with Red Quinoa

For those who are in the southern hemisphere in summer this dish is fresh, pleasant texture and served with our red quinoa increases the nutritional values as a whole.

To serve in everything, filling dish served generously.

The recipe:

For 4 people

ingredients:

8 boiled potatoes.
3 fresh lemons.
1 canned tuna (optional).
4 lettuce leaves.
2 boiled eggs.
3 green chillies.
1/2 red onion.
200 grams of Red quinoa.
Mayonnaise (for garnish).
1 tablespoon oil.
Salt to taste.
preparation:

The boiled potato peel it and crimp with a fork or potato presser until you have a smooth dough.
Pour free of veins and nuggets peppers in a blender for a minute add the oil slowly and empty potato in the dough.
Stir the mixture adding the lemon juice and salt to taste. Reserve the cause.
Cook Quinoa prewashed in a pot of boiling water for about 15 minutes, then strain and cool. Reserve.
If you use tuna mixed with finely chopped red onion and add if you want a dash of mayonnaise. reserve.
Place a serving of potatoes mixed in a cup or container that can then easily removed, or use your hand to add two spoonfuls of tuna and cover with another layer of potatoes.
To serve:

Place a lettuce leaf on plate, place the cause of potatoes and boiled egg slices around.
Add red quinoa cooked up the cause and around the plate, garnish with mayonnaise if you want something up and ready.

Inka Millenium always promoting the consumption of our Andean grains.

 

 

 

 

 

QUINOA, ancient grain that is now gourmet

Our rich Andean grain varieties and nutrients for the benefit of all mankind.

Our rich Andean grain varieties and nutrients for the benefit of all mankind.

The addition of quinoa to the National Food Code last August not only meant the response of the Argentine government to support various agencies such as FAO and the UN, had been expressing for the nutritional properties of this first ancient grain -the he cataloged within the “promising crop of humanity”, while the second declared 2013 the International Year of Quinoa-, but also a support for the increasingly numerous restaurants in recent years have incorporated into their dishes quinoa and even make this grain in a gourmet product.

“It’s one of the oldest and most representative products in the native cuisine of the region North, called the sacred seed in the Andean highlands, and is extremely nutritious because they are high in minerals and vitamins. Today it is considered a product that highlights and enhances our kitchen to be very versatile when preparing a dish, “says Gabriel Rodriguez, chef of the winery Piattelli Vineyards owns in Cafayate, Salta, where the quinoa is an inevitable ingredient your kitchen.

Quinoa is now integrated into haute cuisine as a differential surprise ingredient capable of discerning palates, says The Nation. This applies, for example Lit, Buenos Aires restaurant and luxurious Alvear Art Hotel, where quinoa risotto is one of the most demanded by its habitués dishes.

Additionally, quinoa is a grain rich in oil with an interesting proportion of cardio omega 6 and high in vitamin E. “It is noteworthy that can markedly improve the quality of gluten-free diets to be met by celiac if quinoa is added to food, “said Socolovsky.

One aspect to consider in preparing quinoa is washing, to extract toxic substances called a saponins. “The seeds of quinoa or quinoa to industrialize must be subjected to a process that ensures elimination of saponins and bioavailability of amino acids,” says the joint resolution 261/2014 and 228/2014 of the Ministry of Policy, Regulation and institutes and the Secretariat of Agriculture, Livestock and Fisheries

source: parabuenosaires.com

Quinoa Primavera & Bird’s Eye Step Up to the Plat

This gallery contains 1 photo.

  Ingredients 1 tablespoon olive oil 2 cloves minced garlic (optional) 1 package Bird’s Eye Primavera Blend 1/2 cup milk or unsweetened almond milk 1 tablespoon cornstarch 1 cup vegetable or chicken broth 1 teaspoon salt 1/2 teaspoon fresh ground black pepper 2 cups cooked quinoa 2 ounces Parmesan cheese, …

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Cocoa prevents memory impairment

 

 

Mejorando nuestros productos constantemente.

A team from the Medical Center Columbia University (CUMC) have identified a new benefit of cocoa. Although more than cocoa, should speak of a bioactive substance, flavanols, which are abundant in grains of the edible vegetable and other foods, and now have demonstrated to slow the typical cognitive impairment, especially the difficulty of remembering – associated with age.

The study deserves attention also because it has also shown empirically that oversights are accentuated as we met years are directly related to the stiffness of a small area of the brain called the dentate gyrus. For three months, neuroscientists CUMC provided a diet rich in flavanol (900 mg daily) to 37 healthy people from ages 50 to 69, while the rest only took 10 mg daily.

Then they analyzed images of blood flow in their brains, and they had no doubts: the jagged turns of taking more flavanols showed increased metabolic activity. They also scored significantly higher on tests of retention.

“If a volunteer had a memory of a typical sixties before the diet rich in flavanols, at study completion could happen in this aspect by an individual 30 or 40 years,” has come to declare Scott A. Small, one of the authors of the research.

Source: muyinteresante.es

 

CAMU CAMU Another Peruvian Superfood

 

Camu  Camu

FUNCTIONAL IMPROVEMENT AGENCY
Great content of Vitamin C.
EXCELLENT FOR DISGESTION 
With the content of serine.
HELP IN THE OPERATION OF THE HEART
For every 100 grams contains 7.1 milligrams of potassium.
PREVERNIR HELPS CANCER
thanks to its antioxidant properties.
PERFECT INFLAMMATORY
Because of the high content of vitamin C helps block
the formation of affected areas.

Halloween whit Quinoa Muffins

In these days where young and old participate, have fun preparing some delicious Quinoa Muffins.

 

ingredients:

Yield: 12

1 cup all-purpose flour
1 cup quinoa flour Inka Millenium
1 1/2 tablespoon baking powder
1 pinch of salt
2 eggs
1 cup milk
1 teaspoon vanilla extract
120 gr melted butter
1/2 cup confectioners’ sugar
preparation:

Preparation: 10 mins> Cooking time: 20 mins> Ready in: 30 mins

Preheat oven to 200 C (moderate-severe). Spray a 12-muffin pan with cooking spray (or if you want, you can put paper liners). Book.
Sift flour, baking powder and salt all together in a bowl. Add the sugar.
In another bowl, lightly beat the eggs, then the milk, melted butter andthe vanilla essence. Slowly add the flour to the bowl, mixing with a wooden spoon until you have integrated all ingredients. Fill muffin molds until 2/3 of the total. Bake for 20 minutes until golden and firm to the touch.
Let cool for 5 minutes before turning the muffins, then let cool completely on wire rack.
For decoration use elastic dough with the colors and shapes you want.

 

Inka Millenium Present at international fair

Inka Millenium was again present at the international fair MISTURA 2014 exhibition showcasing our gastronomic and cultural diversity, native potatoes consumed for millennia, fruits, tubers, grains, herbs and, from this raw material, we enter those in the transformation of our food heritage. Del Peru for the World !!! #Peru #Quinoa #Superfoods #natural #organic

more images  go to: MISTURA 2014

 

 

PURPLE Corn, another supplement of the Inkas

Purple Corn



Purple Corn (Zea mays L.)

PURPLE CORN

In the valleys of the Peruvian Andes where it is grown at 3,000 m, the ear develops an intense color and distinctive flavor that makes it special and unique, this is due to factors such as climate, soil and / or water.

Purple corn owes its color to anthocyanins, water-soluble pigment, the color spectrum ranges from purple to red and is a powerful natural antioxidant

 

The anthocyanins found in Purple Corn can promote blood circulation, stabilizing and protecting blood vessels and capillaries in general and in particular oxidative damage, improving microcirculation. The results of several epi vx demiological studies indicate that regular consumption of foods rich in polyphenolic compounds is associated with a reduced risk of developing cardiovascular disease.
Anthocyanins found in Purple Corn can stimulate the regeneration of connective tissue and promote collagen formation.
When the Purple Corn is added to the diet, you can suppress the body’s enzymes that help synthesize fatty acids, which may be beneficial in preventing diabetes and obesity.
Recently it has been reported that the material obtained from dwelling Purple corn can reduce colon carcinogenesis. It is also said that this pigment has a higher antioxidant capacity and radical anti kinetics than blueberries and higher or similar amount in antocianínico and phenolic content.
In Peru, purple corn is grown extensively and is used for the production of soft drinks and desserts, and even culinary preparations thus has become a valuable ingredient for the growing Peruvian cuisine.

Source: Journal of Nutritional Science and Vitaminology, February, 2007.Food Chemistry and Toxicology, February, 2008.

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