Choco Quinoa

CHOCO QUINUA

 

 Ingredients:

4 bars:

  • 1.5 cups of quinoa
  • 1/4 cup honey
  • 1/4 cup peanut butter
  • 25 grams of chocolate

You must wash 3 times quinoa with water by stirring well to remove saponin exterior (it is bitter and can be toxic in excess). Then place it in a pan over medium heat for toasted, about 15 minutes. Subsequently, outside the fire you add the hot honey and peanut butter. Pour the mixture into a tupperware lined with foil and sprinkle with melted chocolate. You let it cool to room temperature. Once cool bars can cut the size you like.
To make it different, melt chocolate with butter and toast you add quinoa. You dump it in a tupperware lined with foil and let it cool.
Source: Quinoa.pe

 

Quinoa, reduces the risk of premature death, according to Harvard

 

Quinoa, reduces the risk of premature death, according to Harvard

Quinoa, reduces the risk of premature death, according to Harvard

A daily bowl of quinoa can save your life, according to Harvard University. A study conducted by this University has revealed that eating a bowl of quinoa day reduces the risk of premature death from cancer, cardiovascular and respiratory diseases, and diabetes by 17%. This is because the quinoa grains are very beneficial as they are rich in fiber, minerals and antioxidants, as published Telegraph.

Consume whole grains quinoa reduced by 11% and 48% the risk of respiratory diseases and diabetes, and 15% respectively cancer. Previous studies have revealed that these grains can improve bone mineral density, low blood pressure, and reduce the risk of developing diabetes and for intestinal beneficial bacteria.

Also, another benefit of the quinoa is your antiinflamante property. Whole grains contain 25% more protein than flour, pasta and rice.

 

source: la gaceta.com

The Peruvian Quinoa will “star” in trade fair in Panama.

Quinoa Imagen star 620x350

 

The Peruvian Quinoa, known as the golden grain of the Incas, is one of the’estrellas’ in Expocomer 2015, the most important trade fair in Central America, to be held from 12 to 22 March in Panama City.
Quinoa Week will be inaugurated on Wednesday night by the head of the Ministry of Foreign Trade and Tourism (Mincetur), Magali Silva Velarde-Alvarez, in Bruges Cachiche restaurant.

 

The representative of the Peruvian franchise, José Marín Aliaga, told Andina news agency that the goal is “to give lift and spread the consumption of Peruvian quinoa in Panama”.

 

“During the Week of Quinoa will offer a special menu based on nutritious Andean grain and special prices, and those with greater acceptance will be introduced in the letter of Witches Cachiche” he said.

 

Because of octopus with crispy quinoa, quinoa solterito and quinoa salad with grilled chicken Thus, three entries will be offered.

 

Also three seconds quinoto shrimp chaufa quinoa with rump steak and tacu tacu seafood quinoa stuffing. And the desserts are banana cake with quinoa and quinoa porridge.

 

“Quinoa in Panama was very expensive, because it was considered a delicatessen product. There will now be a regular supply, so it seeks to promote consumption in the Panamanian market “he said.

 

Peru is the largest producer and exporter of quinoa, according to the Food and Agriculture Organization (FAO). The volume of foreign sales in 2014 reached 33.104 tons, 81% more than the previous year.

Source: Quinua.pe

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