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
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Surely you have recommended chia add to your water or your smoothies, but do you really know what you benefit? Here we say. This ancestral seed was one of the favorites for the Aztecs and Mayans for their great advantages when using it in your meals to have traveled …
- 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.
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, 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.
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.
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