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
With the presence of the Minister of Foreign Trade Magaly Silva, interagency agreements were signed and set out the scope in international trading platform one-stop shop that together with his members countries of the alliance of the Pacific is being implemented and give information flow and data for the benefit of exporters and importers from these countries.