RECIPE: Quinoa Salad with Granada, cheese and cherry tomatoes.

In this holiday season that much meat is consumed, here an opportunity to accompany a nutritious and healthy salad …

Quinoa Salad and tomatoes

Quinoa Salad

Ingredients

For 2 people:
  • A glass of quinoa (black, white or red).
  • Cherry tomatoes.
  • Burgos cheese or Philadelphia.
  • Pomegranate.
  • Extra virgin olive oil
  • Lemon juice.
  • Spices to taste.

Instructions:

Quinoa is a pseudocereal and a great source of minerals and proteins. It is a very complete and easy to digest food, and caters for celiacs. You can choose as a starter, as a side dish or even as a main ingredient for desserts.
To prepare this recipe wash the quinoa for a few minutes before boiling to remove the bitter taste that has this cereal.
We boil the quinoa adding 3 cups of water simmer for 20 minutes. Then let cool.
Cut the cherry tomatoes, cheese and took Granada beads and add it to the quinoa.
Mix the juice of half a lemon with extra virgin olive oil and spices we choose and add to the dish when serving.
Source: Text and images mujerhoy.com

Christmas Together

In these days of celebrations, friendship, love and happiness we express our greetings for Christmas …

 

The Team Inka Millennium.

Inka Millennium directory is part of EJECC 2015

Inka Millennium to support the 2015 Meeting of young entrepreneurs took as a commitment to continue the initiatives presented addressing climate change …

We must be aware of the effects that leave you with our business, we can do, we must do, we must change so that our carbon footprint is shrinking.

Climate Change

Here his postulate

An entrepreneur of the new millennium is aware of the social and environmental impacts generated by their decisions, not only socially responsible in the workplace, but knows to move that knowledge and best practices to the nearby environment instilling values, demonstrating responsibility and protecting the environment .

Quinoa Burger

As many of our post we seek to provide relevant information to our customers. Here we accompany an article about a product with quinoa and the trend is still rising feed better every day.

hamburguesa de quinua

 

Quinoa burger its way into the culinary revolution of Peru and hopes to make the big leap into the world, now that the World Health Organization linked the consumption of processed meats with cancer.

“The quinoa burger appears as an option in search of a new stage,” he told AFP the famous chef Gaston Acurio, promoter of the movement that has put on the world map to Peruvian cuisine.

Acurio knows from experience. In his Lima restaurants, the veggie burger is slowly eating away the land to the meat, although it remains the absolute quasi queen.

In its local two types of burgers consumed. One is a pie croquette quinoa, also known as quinoa, lentils, beets, amalgamated with lima beans and yogurt dip and decorated with lettuce, tomato and mango chutney, which explodes in the mouth. It called Miss World.

The other is a croquette broccoli and quinoa salad drenched with Nikkei, wasabi sauce, pepper cream and onion rings. Pleasure for the diner is indisputable, but their consumption levels pale compared with the meat sold in Papacho’s restaurant specializes in hamburgers.

“The most popular hamburger meat sold 16,500 pieces per month, while the quinoa reaches 300,” he told AFP Diego Alcantara, chef of the restaurant.

“We opted for the quinoa why more and more people who eat less meat comes,” he said Alcantara.

Quinoa, popularly known as ‘the golden grain of the Incas’ by its Andean origin and its energizing properties, still has a long way to go to replace the popular processed meat burgers sold in fast food chains.

Although the controversial WHO report in late October not imply a call to stop eating meat altogether, uncertainty opens a space for alternatives to a healthier diet.

In the words of Acurio, quinoa consumption could help create a balance with consumption of red meat, in line with world environmental watchdog.

“The balance (understood) as the new world of cuisine that is delicious, nutritious, conscious and sustainable. In this case, it is to seek moderation in the consumption of meat (red) for health and environmental reasons, “he said.

The occasion may then favorable, according to the chef, to use “quinoa burger as delicious tool to open a window where everything is ‘hamburgueseable’, not only the quinoa, whole plant world”.

Ignacio Medina, food critic for the Spanish daily El settled in Lima Country warns that products which gives the earth are not without risk.

“I agree that quinoa can be an alternative, it is very nutritious, but has been introduced in the Peruvian coast that have never grown, adding herbicides and fumigándola” he says in a talk with AFP.

“In plants there are also large amounts of toxic substances. All foods are suspect. WHO should start talking about diets and balance. There is no substitute for anything, there must be balance. Is a false debate launched by WHO in its report, “said the specialist.

 

Source : biobiochile.cl   image: quinua.pe

RECIPE: Corn salad with lettuce, tomato, egg, broccoli and our WHITE AND RED QUINOA

Always accompany our Supply natural, rich and nutritious products. Easy to make and with high protein. And what better with Quinoa Inka Millennium !!!

QUINOA SALAD

Now we prepare simple steps in a rich and nutritious fresh salad.

INGREDIENTS:

  • 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

PREPARATION:

  • 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.
Serves: 4

PREP TIME: 15 to 20 minutes

We should do and how to read Nutrition Facts.

In our daily use several processed food products, from preparing a special breakfast to dinner. We must realize the importance of learning to read and interpret food labels that we consume.
Like many companies, we work with quality products and natural inputs, handle a light line and worry about lead consumers gluten-free products (like quinoa), and 0% sugar jams and nectars. See more data to consider when purchasing food.

Inka Millenium

aprender a leer etiquetas
What should we look for a label?
In addition to displaying the name of the product it is essential to buy a food pay attention to the date of maturity or expiration of the product, as well as, its ingredients and way of conservation.
Knowing this information will help you choose the ingredient suitable for our diet, that is, if we are allergic to any ingredient discard this food immediately, as well as, if we plan to use it within a week and the expiration date is indicated for the next three days.
Look at the way conservation is essential for a healthy and safe dish, because there are certain products that once opened should not stay long in the refrigerator or kept at certain temperature must not fall into the risk of contamination.
As the theme calls us, we can not fail to describe what we see on the labels in the area of ​​nutritional product information. In addition to the ingredients, there must pause to the following data on calories and macronutrients
Portion consumed: this can give us an idea of ​​the size of the ration that we ingest. There are products that we eat less than one serving and there are others, such as potato chips or other snacks, where the serving size listed on the package is usually much lower than what we consume.
Kcal or energy contribution: here need to consider the available energy from the portion previously visualize if the amount we consume the ration is similar to that indicated on the package. Otherwise, you should estimate the portion based on how much we eat and thence calculate energy intake paying attention to the calories provided by 100 grams.

This last fact must always be taken into account if we want to reduce the caloric density of the diet. Since a product that has more than 200 Kcal per 100 grams is concentrated in energy and favor a diet of high energy density, while a food whose calories do not exceed 100 Kcal per 100 grams will help reduce caloric density the diet.
Fat intake: the total fat intake is important and for that we must attend to the grams of fat per 100 grams of food, being always recommended that the product does not exceed 30%. Although if we want a low-fat diet ideally choose ingredients with less than 10 grams of fat per 100 grams of food. Also, especially when fat intake is significant, we can not stop looking at what the fat that gives the food is, as the predominance of saturated fats will talk a inadvisable product if we care for the health and blood cholesterol, while a product whose fat is mostly monounsaturated and polyunsaturated fatty acids will be beneficial to the organism as a whole.

We can not forget to look if it has trans fats, for this, we will look closely at the nutritional information and also review your ingredients: if among them hydrogenated or partially hydrogenated vegetable oil, the product has trans fats.
Intake of carbohydrates: also visualize per 100 grams and in some cases, detailed what the total carbohydrates are sugars, it is advisable that most of the products we buy do not present more than 10% sugar. If not described what are complex carbohydrates and simple sugars or what hydrates, we can refer to the ingredients and see if you have sugar, fructose, sucrose or honey among its ingredients. If these names appear in the list of ingredients it is because the product contains simple sugars and should be considered in the case of people with high cholesterol or diabetes, for example.
Other details to consider nutrition labeling
In addition to the calories and macronutrients we should consider other data of nutritional labeling that can help us achieve a healthy diet, they are:
Fiber: fiber intake is essential because it speaks indirectly of the glycemic index of food, that is, of how long it takes to digest and raise blood sugar in the body, as well as the amount of fiber affects our intestinal health, the body’s defenses and satiety we experience when consuming food. Every day we consume about 30 grams of fiber, therefore, a product with good proportion of fiber should contain about 10 grams of fiber per 100 grams of product.
Sodium: sodium intake of a food specially interested for those with hypertension or cardiovascular problems should take a low sodium diet. To do this, it is easier to look at the contribution per 100 grams of product and choose those that provide less than 200 mg of sodium per 100 grams of food a product with more than 200 mg of sodium per 100 grams is considered high in sodium and more than 1 gram per 100 grams is considered very rich in salt or sodium food.
Calcium: your contribution is interesting because of the great need of the organism in this nutrient if we retain the good neuromuscular functioning and healthy bones and teeth. A product with more than 100 mg calcium per 100 grams is considered calcium source.
What is the percentage of the daily value or% DV?
We often see in the nutritional information next to the nutrient amount provides a data feed called% DV, which is no more than the percentage that covers certain ration of food intake recommendations for one person.
That is, every day an adult requires approximately 2000 Kcal is advised to consume certain amount of sodium, calcium, fat, sugar and others. Based on this value it indicates how much contributes (in percentage) a serving of food that are displayed.

Thus, a food that has over 20% of Kcal VD is high, since only the consumption of it covers 20% of the calories you need daily.
How to interpret what the labels say
Often food packages have names such as “low sodium” or “low sugar” but we know if this thing is real or for us to draw our own conclusion by looking at the nutrition information on food, we show you how interpret what they say about the food nutrient labeling:
On the sodium content:
It is considered high salt 1 gram or more per 100 grams or 500 mg sodium or more per 100 grams.
It is considered low salt 0.25 grams or less per 100 grams or 100 mg or less sodium per 100 grams.
On total fat:
20 grams or more is considered high per 100 grams
It is considered moderate from 5 to 20 grams of total fat per 100 grams
It is considered low when it is less than 5 grams per 100 grams of food.
On sugar:
10 grams or more considered high sugar per 100g
It is considered moderate from 2 to 10 grams of sugar per 100 grams
It is considered under less than 2 grams of sugar per 100 grams.
Knowing this information will help us know what to read and how to interpret the information food labeling, to favor the development of healthier dishes that help take care of our body.
After all, food is a major determinant of our health and it begins with the purchase of food which is then incorporated into the kitchen to give rise to consume tasty dishes.

Source: directoalpaladar.com

Peruvian quinoa comes through the front door! the US

We have one of the best beans in the world, now recognized internationally, grains with very high nutritional value and is now recognized as the most complete food on the planet … Now after talks with US authorities our Quinoa entering that market with important recognition.
Inka Millenium.

 

QUINOA

QUINOA

Following a recent agreement between the US authorities and the Minister of Agriculture and Irrigation, Juan Manuel Benit was possible to include the Peruvian quinoa in the list of the 15 most important cereals exported to that country.

Although the measure will be implemented later this year and was taken in the context of the agreements reached with the health authorities in the United States, quinoa is already certified by the World Health Organization and the Academy of Sciences of the United States as the most complete and nutritious food.

With more than three thousand varieties, this grain has all the amino acids and is a source of vitamins, minerals, essential fats and fiber. It is a good food for children, seniors, athletes.

For its nutritional value, quinoa has 9 essential amino acids, making it a complete protein. It is rich in polyphenols -antioxidantes that protect against diseases-fiber, iron, zinc, selenium and vitamin E. Replaces the white or brown rice and quinoa will earn twice as much protein and iron.

With quinoa you get the same nutrition if consumed meat, no saturated fats. 9 essential amino acids containing become a complete protein.

One cup of quinoa has 8 grams of protein and 5 grams of fiber. Foods high in fiber is processed more slowly, keeping satisfied and energized longer.

Quinoa is consumed as a grain but a seed. It contains no gluten and has the protein found in many cereals-so it is ideal for celiac intestinal allergies or who have intolerance to this protein feed patients.

 

Source: washingtonhispanic.com

For Mom prepare a Quinoa Burger !!!

Quinoa is a superfood. And it’s a chance to pamper Mom on her day with this recipe. Is so rich and nutritious cooking !!!

Quinoa Burger

Quinoa Burger

 

Quinoa is a superfood. And it’s a chance to pamper Mom on her day with this recipe. Is so rich and nutritious cooking !!!
Quinoa burger

Ingredients:

  • – ½ k (1.2 lb) of quinoa, soaked in water from the previous day
  • 4 eggs
  • – 1 cup flour
  • – 2 cloves garlic, finely chopped
  • – 1/3 cup onion, finely chopped
  • – Ground pepper, to taste
  • – 2 tablespoons oil, approximately
  • – 12 slices of edam cheese or the like
  • – Hot dog sausages, thinly sliced
  • – 50 g 1 ¾ oz black olives, seeded, cut into strips
  • – 1 pepper, seeded and deveined, cut into thin strips
  • – Salt
  • – Oregano, powder
  • – Aji no moto
  • – Pepper

Preparation:

Drain well and dry quinoa. Heat the oil in a skillet and add the onion. Let cook until it becomes soft, add the garlic and chili pepper. Add the quinoa and cook, stirring, until cooked.

Then go all through a strainer into a container and mix with eggs, lightly beaten. Add the amount of flour needed to form a thick dough. Form, with this mixture burgers.

Heat oil in a pan and fry the burgers over low heat. Remove from pan and place on absorbent paper to remove fat. (Up to this point they can be frozen individually bagged properly).

Place on top of each burger (which will be consumed) 1 slice of cheese edam, 4 or 5 slices of hot dog sausage, 3 pepper strips, strips of olive. Sprinkle oregano and chili bike not over. Before serving, bring the preheated oven until hot hamburger and cheese melt slightly.

 

Source: yanup.com

Quinoa Recipe Tapada

New highly nutritious quinoa recipe !!!

INGREDIENTS

2 ½ cup quinoa.
2 cloves of garlic.
1 tablespoon oil.
½ kg beef.
1 medium onion.
1 tablespoon red pepper sauce.
2 eggs and 2 tablespoons raisins.
8 olives and parsley leaves.
2 tomatoes, 1 lemon.
Salt.

PREPARATION

Parboiled quinoa. Prepare a dressing with oil and crushed garlic. When browned add the boiled quinoa, water and salt. Cook for ten minutes.

Let stand. Fry the garlic, crushed chili pepper, onion and ground beef cubes.

Add water as you have little juice added raisins, olives and parsley.

Simmer ten minutes. To serve a mold coated with oil, half filled with quinoa, place the filling and cover with quinoa, press well and unmold. Serve.

Recipe of the National Institute of Health.

Quinoa Cakes and remoulade sauce

Croquetas de Quinua

 

Ingredients

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
120g egg
100 gr of flour for breading
100 gr of panko

For the sauce remolade

120 gr mayonnaise
20 g of tomato concassé
10g sugar
10 gr of capers
10g coriander
10 gr shallot
10 ml lemon
4 g of spice
10 ml lime juice
5 ml of tabasco
10 gr of sour ceam

Preparation

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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