QUINUA the magic grain (I) The Legacy of the Incas

As much of our post that we spread the properties of our grain of gold, this time I do get the first part of an article by renowned chef Alberto Fortes published in a Spanish gastronomic magazine ….

quinua peruana

 

In the archipelago we enjoyed some of the most delicious and respectable jewels: ancient Canarian potatoes. But the Canaries are not “usurpers” and we know that these are not native to our land; They were not born spontaneously in our mountains, but we came as huge and wonderful gift from the high Andean lands of the New World.
The islanders know perfectly that the tubers, the crown of our cuisine, we reached the current Peru, and we appreciate it because it is well born to be grateful. In this land that we are well worn.
Worse today I will write about the Pope – other day Hare, because I intend to detail, in this first shot, a wonderful and magical Andean product, organic quinoa from Peru, (in Germany where I live they call it “rice of the Incas “)
Quinoa (or quinoa) is a seed, but only the power consumed as a cereal and actually features is considered a pseudocereal. It may provides part of their calories from complex carbohydrates, but also brings about 6 gr. of protein per 100 grams. and it offers around 6 grams of fat in the same amount of food.
It is the fruit of a plant I would say magical, spectacular. plus nearly its 3,000 varieties, has unique nutritional qualities, and in 1996 the FAO called it “promising crop of humanity” and as “an alternative to the major problems of human nutrition.”
It has immense potential in the future of food and healthy nutrition, and also unlimited dining options and culinary. This is discussed in the book “QUINUA five continents” (can be downloaded for free internet, Spanish and English; http://sierraexportadora.gob.pe/ quinoa recipe-to five-continents /).
It is a magnificent gourmet cookbook that I am proud to be co-authored and which was presented last July 2 in the “Big Apple” New York. The event was organized by the government of Peru and attended as guest of honor next to the cooks / as Diego Guerrero (Madrid), Javier Flores (Miami), and Irina Concepción (Lima).
Quinoa is already ceasing to be unknown and indeed is moving increasingly in the tables and in world markets. Food was once considered poor and now is an economic engine for farmers in the Andes, it is “catching on” in Europe, USA, and the rest of the world that hopefully does not involve commercial speculation.

Source: Magazine open table Spain.

 

Peru Happy Independence Day !!! with this good news … “PAILA”

Since Inka Millenium welcome this important date with all our partners, “masters of the earth” general public, and now we have a new bastion that will raise awareness over our food and products internationally but especially in Brazil. A brief interview with the Director General

Paila Edición 1

Paila Director Oscar Solis Vasquez answered us some questions on stage in this new adventure which means Paila for the international market.
This highlight of the internationally increasingly recognized Peruvian food, what are the expectations of the magazine in the Brazilian market?
Paila is an online magazine entirely in Portuguese, which is to explain to our Brazilian friends who are having success Peruvian cuisine in the world, unfortunately they have no means which would inform them in their language of what is happening with food Peruvian who is hitting a lot in Brazil, we see for example in the Expoceviche the many people who go and especially in restaurants where they eat a lot of our flagship dish is ceviche.
Paila fills a space that was empty but still actually comes to integrating the efforts being made by the MINCETUR, PromPeru and the government of Peru through our embassies promoting our gastronomy, culture and tourism.
It lacked a means of communication in the Portuguese language so they can understand better, recipes, because the success of ceviche, prepared as ceviche, who are those who are making waves in the world, as they call our chefs, what are our Peru flag plate, what are the flagship products of Peru including eg Quinoa that is hitting a lot here, kiwicha called here amaranth, etc.
Then cover pan comes to the space that was empty, we believe we will be an impact on Brazilian society in their own language explaining the events of Peruvian cuisine to which they are accustomed.
As the idea develops Paila?
Paila is a production of Expoceviche, and Expoceviche is a company dedicated to gastronomy in Brazil and that its main aim is to promote our flagship dish, which not only sells ceviche but dishes of all kinds of Peruvian cuisine, ceviche is our hook where they get to know our culture, our food, our dances, our dances, and know a little more about Peru. We have seen events Expocecviche that have grown enormously in recent years and we hope to do this year, two more, one in Sao Paulo and one in Rio Branco, hopefully for that Paila is the instrument that our cooks, chefs and all the public in Brazilian general who wants to know more our cuisine
That surprises have we Paila in this first edition?
Among the important things that brings Paila for this issue is an interview with the head chef cevichero it were, named the best in the world cevichero Javier Wong, we have an interview with one of the most recognized of Sao Paulo as Edgar Villar the “Rinconcito Peruano” chef we have an interview also Marisabel Woodman Peruvian chef who has a tremendous event here in Sao Paulo and is now putting his restaurant, and also the success of all the restaurants that are opening the second most in Sao Paulo and Rio de Janeiro, as Restobar Lima is opening two more, the Tupac, there are many restaurants that are growing and hopefully Paila going to be an event that will support the further development of our gastronomy in Brazil
Congratulations for this magazine and entrepreneurial successes, anything you want to add?
A Happy 28th all and thank  Inka Millenium  this with us, supporting us and soon this product to be in Brazil that people wait with great enthusiasm.

Quinoa goes beyond our planet

Our Andean grain is consumed by the crew of the International Space Station for its many nutritional properties, rapid growth texture, weight and others. This superfood now accompanies astronauts on their power ….

Quinoa (1)

The UN General Assembly declared 2013 “International Year of Quinoa” an ancient culture that has now been sent into space.
Quinoa is a superfood in more than one sentido.Es a good source of protein, the highest of all whole grains, and edible seeds provide all the essential amino acids the human body necesita.Rica fiber, Quinoa is also rich in magnesium, phosphorus and iron as well as vitamin E and potassium.
NEW “EXTRA FOOD” by NASA.
On board the international space station, astronaut of the European Space Agency (ESA), Air Force pilot and protagonist of the second long-duration mission of the Italian Space Agency (ASI) Cristoforetti Samantha has selected quinoa as one their “extra food”.
Initial tests in the greenhouse indicated that quinoa respond well to hydroponic crops grown in controlled environments. Its growth was rapid and seed production was good, what makes quinoa a perfect food for outer space. Quinoa is rich in fiber and minerals, and protein also provides up to 4 grams of protein per 100 grams.
QUINOA IS PERFECT FOR LONG FOR SPACE TRAVEL
Keep in mind that in space no refrigerators or freezers. Food must be kept at a specific temperature given the high pressure and the absence of gravity. Another thing to consider is that food should be able to be kept for at least 18-24 months without cold chain, ie, at room temperature without preservatives. food packaging is also very important: usually prefer boxes of 30 x 20 cm, a larger and heavier embaljes.
Because of its texture, its weight and its high concentration of vitamins and minerals, quinoa makes a difference.
SAMANTHA’S MESSAGE

“Today eat quinoa salad with mackerel overboard from the International Space Station. Meals are a very important day when our day because and we have the opportunity to sit together and, more than that, share it with everyone.

Source: FAO.org

Benefits to consume QUINOA

As Quinoa know is one of the healthiest foods that exist, not only for its protein and does not contain gluten but for its minerals and antioxidant properties, also helps control weight, gives energy and many other benefits.

Quinoa

 

Some of these benefits are detailed here:

1. Lose weight by eating healthy

Quinoa has more fiber unlike other cereals. It also has a low glycemic index, making it highly recommended for people who want to lose weight and people with diabetes.

2. Control cholesterol levels

This cereal helps control the presence of cholesterol in the blood, helping to prevent cardiovascular problems.

3. Antioxidant

Quinoa has lots of antioxidants that help cleanse the body and improve our health.

4. Take care of your body

Consuming help fight sagging skin, prevent wrinkles, stretch marks and cellulite.

5. hydrated skin

Quinoa is highly recommended for those with dry skin, as it helps hydrate.

6. Helps reduce migraines

It contains high levels of magnesium, a mineral that helps relax the walls of blood vessels, which reduces blood pressure. It also helps combat this problem.

7. Anti natural stress

The infusions prepared from quinoa grains help regulate the stress of everyday life. Also, this drink should be taken before bedtime.

#quinoa, #loseweight, #glutenfree

Source: peru.com

 

Quinoa biscuits with orange

Is always healthy in our bakery we test new and better yet if these ingredients are very nutritious for the whole family. Here we accompany a cookie recipe Quinoa, delicious and easy to make.

Ingredients for 24 units

  • 70 g of candied orange peel
  • 100 g flour Quinoa
  • 100 g of wheat flour
  • 100 g butter
  • 100 g of brown sugar
  • 1 egg, 1 egg yolk
  • 1 heaped teaspoon baking powder chemical
  • 30 g of whole milk and sugar for sprinkling ground.
  • Making cookies with orange quinoa

We put in the cup candied orange peel and grind 30 sec / vel 6. With the spatula, grinding down to the bottom of the glass. We add the flour, quinoa and buckwheat, butter, sugar, egg, egg, yeast and milk and knead 1 min / vel 5.

We removed the mass, form a cylinder and wrap in plastic wrap. Let rest in the refrigerator at least 30 minutes. Preheat oven to 160 ° C. We covered two baking sheets with baking paper.

Divide the dough into 24 balls, lightly crushed and placed in separate tray. Each tray bake at 160 for twenty minutes. Let cool cookies and serve sprinkled with ground sugar.

Tasting

Both quinoa flour as wheat are very energetic, so this cookie recipe Quinoa with orange is a great option for a perfect breakfast on one day we have to make an extra effort, especially if completed with fruit and green tea.

Source: directoalpaladar.com

 

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