Let’s start the week with a quick and easy dish to prepare, but especially nutritious recipe here that are sure to like.
In this post I teach them how to prepare quinoa tortillas rich in protein, gluten-free, golden brown, finite and with an aroma of roasted garlic and cilantro love.
Super easy to do, go ahead and try them.
1 cup quinoa
3-4 tablespoons of cassava flour
1 1/2 teaspoon salt
4 cloves garlic, minced or grated
Cilantro and parsley to aromatize
Thoroughly wash the quinoa and let it soak for 1 day, discarding the water up to 3 times, so neutralizaremos phytic acid. Then put in a pot (where you usually make rice) 1 cup quinoa with 2 cups of water over high heat, leading to boil, then lower the heat and let the grain is soft and dry the water. When ready, let cool and mix in a bowl with cassava flour, salt, garlic and herbs to form a “paste” and can do a consistent ball; let stand 10 minutes, covered with a cloth napkin style of grandmothers.
Then you take a “prensamasa” and cover with plastic wrap or reuses a plastic bag to do but have prensamasa, you can use 2 plates, make balls with the “mass of quinoa” and flatten or prénsalas until 2mm thick. Take them to fire on a nonstick, over high heat, turn and turn until golden and ready.
They are delicious with avocado, beans, to accompany a salad or use as pizza dough. In this case it replaces the parsley and cilantro by oregano and basil.
Source: Images and texts saschafitness.com
Always accompany our Supply natural, rich and nutritious products. Easy to make and with high protein. And what better with Quinoa Inka Millennium !!!
Now we prepare simple steps in a rich and nutritious fresh salad.
- 1 medium lettuce.
- 3 tomatoes.
- 4 eggs cooked.
- 1 small broccoli
- 1 boiled corn.
- 1/2 cup red and white quinoa
- 1 lemon.
- Salt and pepper.
- 1 teaspoon olive oil
Wash lettuce leaves with water, remove excess water and chopping hands (no knife) by placing first in the bowl.
Cut the tomatoes into slices (if they wish to remove the shell.
Eggs cook for 8 minutes and then cut into 4 pieces each.
Broccoli and boil the corn with a little water in a pot until cooked, then transfer to a container with water and ice to prevent overcooking and lose their fresh color.
In another pot cook for 10-15 minutes, the white and red quinoa in equal parts (4 tablespoons per quinoa per serving), then drain in a colander and cool water.
Garnish with eggs, broccoli and shelled corn, putting to end the Cold Quinua mixed.
Season with salt and pepper to taste, and add the lemon sole discretion.
Finally add the olive oil to taste and READY !!!
To enjoy excellent fresh and nutritious quick salad.
PREP TIME: 15 to 20 minutes
For this celebration a dish for the occasion !!!
Quinoa pudding and cinnamon!!!
Quinoa pudding and cinnamon
We love the rice pudding, but we have found a recipe that resembles the taste and texture. We do not know where to qualify creamy pudding with cinnamon and quinoa, is it a breakfast or a dessert “No matter! The same is delicious at any time. Quinoa grows a lot, if you decide to prepare other dishes with this ingredient, we teach you how to cook like an expert.
For 2-3 servings
- 2 cups milk
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon nutmeg
- 1 cup quinoa
Bring the milk, sugar, vanilla, cinnamon, salt and nutmeg to a boil in a skillet over medium-high heat.
Add the quinoa. Reduce heat and simmer for 20-25 minutes, stirring occasionally.
Serve with a drizzle of honey.
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
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
- 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.
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.