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
add parboiled, olives and parsley eggs on top
New highly nutritious quinoa recipe !!!
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.
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.
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.
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.