Here is another simple and quick recipe to prepare. Our Quinoa for everyone !!!
Andean grains contribute to the growth and development of
1 ¾ cup quinoa.
½ kg anchovy.
¼ cup vegetable oil.
½ pcs. medium onion.
½ pcs. medium tomato.
2 thin slices of cheese.
1 pc of medium potato.
¼ cup of flour.
1 piece of lemon.
¼ cup bread crumbs.
½ cup peas.
Garlic, chili pepper, pepper, iodized salt, cilantro.
1. Rinse quinoa well and cook
2. Make a dressing with onions, garlic and chili pepper until golden. Season with salt and pepper. Add chopped tomatoes and cook.
3. Pour dressing and potatoes chopped into pieces quinoa, stir and let it take point.
4. Remove from heat and pour the chopped cheese.
5. Bathe anchovies with lemon juice, season with salt and pepper, pass flour and breadcrumbs. Fry in oil over low heat.
6. Serve quinoa with pieces of fried anchovies with peas and add chopped cilantro.
Nutritional content per serving:
- Calories: 761 Kcal.
- Protein: 35.8 g
- Iron: 10.4 mg
- Retinol: 30.4ug
- Zinc: 3.9 mg
Source: National Institute of Health
New highly nutritious quinoa recipe !!!
2 ½ cup quinoa.
2 cloves of garlic.
1 tablespoon oil.
½ kg beef.
1 medium onion.
1 tablespoon red pepper sauce.
2 eggs and 2 tablespoons raisins.
8 olives and parsley leaves.
2 tomatoes, 1 lemon.
Parboiled quinoa. Prepare a dressing with oil and crushed garlic. When browned add the boiled quinoa, water and salt. Cook for ten minutes.
Let stand. Fry the garlic, crushed chili pepper, onion and ground beef cubes.
Add water as you have little juice added raisins, olives and parsley.
Simmer ten minutes. To serve a mold coated with oil, half filled with quinoa, place the filling and cover with quinoa, press well and unmold. Serve.
Recipe of the National Institute of Health.
For the croquettes
350 gr of bacon
200 g flour
150 g butter
50 g parmesan
125 g of onion
125 gr pore
125 gr of cream
2 g Pepper
5 g salt
100g of cooked Quinoa
100 gr of flour for breading
100 gr of panko
For the sauce remolade
120 gr mayonnaise
20 g of tomato concassé
10 gr of capers
10 gr shallot
10 ml lemon
4 g of spice
10 ml lime juice
5 ml of tabasco
10 gr of sour ceam
For the croquettes
Cook the quinoa in boiling water for 10 minutes in cold reserve. Chop the onion, leeks and bacon. In a saucepan heat the butter with a drizzle of olive oil to prevent burning and fry the previous hash until done. Pour the flour with a hand cream just leche.Incorporar of the remainder to prevent drying.
In a bowl mix the cream with cream and grated Parmesan previously until well blended. Arm croquettes 35 grams each and empanizarlas with flour, egg and panco. Fry in abundant oil.
For the sauce
Chop vegetables in minibrunoise, mix all ingredients and correct seasoning. Eat with the croquettes.
Source: Hello Magazine Peru
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.
For 4 people
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.
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.
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.
In these days where young and old participate, have fun preparing some delicious Quinoa Muffins.
1 cup all-purpose flour
1 cup quinoa flour Inka Millenium
1 1/2 tablespoon baking powder
1 pinch of salt
1 cup milk
1 teaspoon vanilla extract
120 gr melted butter
1/2 cup confectioners’ sugar
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.