McDonald’s sells hamburgers Peruvian Quinoa based in Germany

We all know, our quinoa reaches around the world. Now a chain of fast food is the showcase for the customers.


The fast food chain McDonald’s in Germany has been using the Peruvian quinoa in the development of its innovative veggie burgers, called “Veggie Clubhouse” to offer their customers the option of a healthy and nutritious product.
Peruvian quinoa exports to Germany reached in the first half of 2015 to US $ 3.1 million, an increase of 14.1% over the same period last year
In order to publicize its new product McDonald’s Germany began an ambitious marketing campaign, with which, expects to attract the growing number of consumers and vegetarians who eat little meat there.

Source: News | Metro Peru

Benefits do not know about the Quinoa

Quinoa is rich in protein and contains all the amino acids the human body needs in their daily diet, fiber, folic acid, calcium, phosphorus, iron, among others. more and more personal than this grain consumed us and benefit from its nutrients multiple lines below will know why.

quinua peruana

This food, which is grown in South America for thousands of years, is an important source of supply of the Andean communities, occurs in Peru, Bolivia and other countries in smaller scale as Ecuador and Colombia.
Here you will find some of the main benefits and make the decision to consume quinoa in your daily diet.

1. Durability

Quinoa is preserved optimally for a long time and their methods of preparation are very versatile.

2. It is one of the most whole grains

If we compare the quinoa with most cereals, this contienemuchas more protein and fat, although the latter are mostly unsaturated, highlighting the presence of omega 6 and omega 3. For caloric intake, quinoa is similar or slightly than one cereal, it contains fewer hydrates.

3. It contains a high percentage of protein

Quinoa provides most of their calories from complex carbohydrates, but also provides about 16 grams of protein per 100 grams and offers about 6 grams of fat for the same amount of food. Also depending on the type, it may contain 23% protein content.

4. Improves intestinal transit

It contains plenty of fiber, this achieves our digestive system to function properly digest food and discard.

5. It contains little fat and a high amount of nutrients

What makes it a food recommended by nutritionists as a food supplement. Even the pre-Columbian indigenous compared with the nutritional value of breast milk.

6. Suitable for coeliacs

It is rich in fiber and contains no gluten.

7. It contains amino acids

Lysine is, it improves the immune function and promotes the formation of antibodies and cell repair.

8. It has high calcium content

Even more than corn and rice and being quickly absorbed by the body, its consumption helps prevent decalcification and osteoporosis.

9. It is considered a superfood

It is commonly used by vegetarians to supplement the benefits of meat because it contains proteins, vitamins and many minerals like iron, magnesium, calcium, zinc, potassium and vitamins B and E complex with antioxidant function.

10. You have the right balance

The United Nations Food and Agriculture Organization (FAO), said that ?? has the balance of protein and nutrients closer to what would be the ideal power of a human being ??.

11. Ideal for diabetics

Because of its low sugar content, it is recommended for diabetics and for those who wish to lose weight, including it in your daily diet.

12. Helps to delay metastasis

It caused by malignant tumor cells (cancer) its enzyme called lysine, recover the cells and works by enhancing the body’s natural defenses, it was reported in Discovery SALUD.

New Light Aguaymanto jam !!! (Physalis peruviana L)

We present our jam Aguaymanto Light !!!

Jam Aguaymanto  light

A quality product, made with selected Aguaymanto your perfect spot, 100% fruit and sweetened with Stevia, natural product.
High in vitamin A, B and C.
Minerals such as iron and phosphorus.
It contributes to development of teeth and bones and combat asthma, sinusitis and other allergies.
this fruit improves the performance of cardiovascular functions, it is desinflamante joint.
For this and many other benefits, now we have a jam that accompany your table.
Consume quality, consume natural.
Inka Millenium.

Inka Millenium in the Brazilian magazine PAILA !!!


Accompanying the new food magazine PAILA in our brother country Brazil, we wish you every success !!!
Inka Millenium

Paila Edición 1


Inka Millenium en RevistaPaila
Inka Millenium expected to venture into the more short term with their products and grains Light line in the large Brazilian market. Therefore sees fit new windows inserted by that world food Peruvian Brazilian hoping to get the best results and go making known what Inka Millenium and Peru has to offer.





Google launches new project that measures the energy potential of your roof

Google always in constant development of new technological tools, now hopefully the project to be extended to other countries.

Inka Millenium

The technology giant to seize your potential Google Maps to encourage the use of renewable energy. How? Measuring the amount of solar energy that can reach ceilings and consequently the photovoltaic panels that can be installed, taking as reference the weather, the angle of the roofs and obstacles that may generate shade as trees or chimneys.
This service is already available in small urban areas of the United States, as in the Bay of San Francisco, Fresno and Boston, but the idea is to extend it to more regions, Google says. In addition, the tool also has the potential to be a means of contact with end-users installers.
According to The Next Web, Sunroof Project also seeks to win over people who are not interested in solar energy, showing how much money you could save by installing the solar panels without the need to hire an expert to perform measurements and quotes.
With this Google project also aims to reduce its carbon emissions, in addition to helping fund the largest solar park in Africa.
Source: Fayer wayer, Video: Google

Broccoli burgers, tofu and quinoa.

It is pleased to enjoy fast and healthy food with quality ingredients and nutrients. To accompany this here burger recipe broccoli, tofu and quinoa you prepare for your happiness and your guests …

Brocoli burger, tofu and quinoa

  • 1 head broccoli
  • 20 grams of quinoa
  • 180 grams of tofu
  • half an onion
  • 1 clove garlic
  • 1 red pepper
  • Olive oil
  • Bread crumbs
  • 1 pinch black pepper
  • 1 pinch of garlic powder
  • 1 pinch of dried basil
We started moisturizing quinoa in a bowl with enough water to cover. In a pot we boil the broccoli cut into flowers, until cooked through. Finely chop the onion, bell pepper and tofu. We all chopped in a bowl and crush to integrate everything. Quinoa we drain them and add to the mixture and continue grinding. Same process with broccoli, until a pliable dough. We add all the spices and the oil and re-mix. To make the dough manageable, we add 1/3 cup bread crumbs, and mix to finally obtain a homogeneous mass.
Form balls of dough and crushed. We can make the burgers to pan fried or baked, according to your taste. Doneness what you choose, if you want to remain softer or crisper.
Source: Photo: Sweet On Veg.


Peru moves to Bolivia as the largest producer of quinoa in the world

As we know in an Andean Quinoa grain grown and consumed by ancient Peruvians over 15,000 years ago, valued our neighboring country ceased to be the leading exporter of the grain of gold and been overcome by us now internationally.



The National Statistics Institute (INE) reported that Peru traveled to Bolivia as a world leading exporter of quinoa in the first five months of 2015.

The INE report indicates that 9000 Bolivia exported 248 tonnes of cereal, which reported a profit of $ 47.1 million.

For its part, Peru sold 12 thousand 454 tons and grossed $ 52.2 million.

INE figures, backed by the Bolivian Institute of Foreign Trade (IBCE) reflects the reduction of Bolivian exports of grain.

Paola Mejia, general manager of the Bolivian Chamber of Exporters and Organic Quinoa Producers (Cabolqui), Paola Mejia said the result is worrying for their country.

He explained that the new figures are due to Peru began an aggressive conventional quinoa production in 2013, with two crops a year. Bolivia only takes one every 12 months.

He said the Ministry of Rural Development and Land works closely with quinoa producers in Europe for the PDO real Bolivian quinoa as 100%.

He said the government of that country makes the necessary arrangements for the country brand in the US market for intellectual and genetic Grain rights are recognized.

Source: News Peru |


Benefits of Sacha Inchi

As many of our native products Sacha Inchi (Plukenitia volublilis L.) is typical of the Peruvian Amazon and is rich in oil, protein and high in omega 3. Here is more information about the Sacha Inchi and its benefits

sacha inchi

Peruvians are fortunate, because our country has a huge variety of highly nutritious food, they often do not know or do not eat. And what better occasion than Independence Day to publicize the benefits of a Peruvian seed that is gaining much popularity for its many health properties.
This is the sacha inchi, also known as “Inca peanut”, a native seed in the Amazon jungle, which has been cultivated for centuries by our ancestors.
This seed is characterized by being rich in nutrients; It contains proteins, vitamins and minerals; but what stands out in its nutritional composition is its high content of essential fatty acids like Omega 3, Omega 6, and Omega 9.
The aforementioned fatty acids are necessary for the proper functioning of the body. For example, they are essential to protect the heart, for consumption lowers triglycerides in the blood and, therefore, the risk of heart disease.
Also, the Omega 3 is essential for the proper functioning of the nervous system and could avoid the risk of Alzheimer’s dementia or memory loss. During pregnancy, this fatty acid is also vital for the formation and development of the baby’s brain and retinas. It also has a protective effect on the joints and reduces the pain associated with arthritis.
Besides the essential fatty acids, Sacha Inchi has a significant antioxidant for its high content of polyphenols, substances which counteract the effects of free radicals on the cells and, therefore, reduce the risk of certain cancers and degenerative diseases such as heart disease. Furthermore, they are able to prevent aging.
Sacha inchi, either as seed or oil is flooding domestic and international markets, as it has been shown that consumption strengthens the immune system, has antioxidant properties, helps maintain healthy skin and prevents heart attacks.
Therefore, and given that cardiovascular disease is a major cause of death worldwide, the regular consumption of seeds like Sacha inchi, along with the practice of healthy habits such as eating a balanced diet, physical activity practice regularly, avoid drinking alcoholic beverages and restrict the consumption of snuff, they are a valuable tool to combat this epidemic.
Source: jackelyne freidman photo: Shutterstock

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; 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.
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