Book “Quinoa, Five Continents” ranked second in the prestigious 2015 Gourmand Award

Recipe competed with the best culinary books in the world !!!

Book "Quinoa, Five Continents"

The book “Quinoa, Five Continents” developed by Sierra Exportadora, under the Ministry of Agriculture and Irrigation (Minagri) agency, won worldwide recognition to second place in the prestigious Gourmand World Cookbook Award 2015 in the category C02 – Foreign at a ceremony held yesterday in Yantai City, Shandong Province, China.
This Peruvian recipe was chosen to represent Peru and participate in global competition cookbooks, so it was among the seven finalists from a total of 205 countries participating in this award, which is similar to the Oscars.
Thus, the book “Quinoa, Five Continents” competed against the best books in the world: Delicacy (United States), “Samira International Cookbook” (Syria), “A Taste of Belgium” (UK), “The vibrant Caribbean “(Canada),” Interpretacoes make gosto “(Brazil) and” A mess of a tasting “(China).
CEO of Sierra Exportadora, Alfonso Velasquez Tuesta, said that this book was done with the aim of internationalizing the consumption of quinoa for its high nutritional value and versatility in the fusion cuisine. In this regard, he indicated that get this award in the ‘Oscar of the culinary literature’ shows that this goal is being met with integrity.
“From Sierra Exportadora we have worked to boost our Andean grain in various events in different parts of the world together with the Foreign Ministry, called Quinoa Fusion International. Therefore, this book award is a recognition of quinoa worldwide, but also is a recognition of small farmers in the Andean region, “he said.
The book “Quinoa, Five Continents” presented in Peru in 2014, gathers 31 recipes based on quinoa, which were prepared by various chefs recognized worldwide, such as Joan Roca, Martin Berasategui, Elena and Juan Mari Arzak Pedro Subijana, Diego Guerrero, Andrés Mariano Puerta, Paco Perez and Francis Paniego.
It is worth mentioning that in this ceremony, four Peruvian books were also recognized in different categories: Special Awards of the International Jury: “Sweet Moquegua,” Rosario Olivas and Sandra Plevisani (USMP); Latin America: “Passions. Art & Gastronomy “by Gonzalo Ferrand and Marcelo Wong (self-publishing); Charity – Fund Raising Latin America, “Peruvian cuisine” Martin Morales (SBS) and Embassy Cookbooks: “Peru-Honduras. Our table “by Guillermo Gonzales Arica and Isaac Mason Yumbo.


Here is another simple and quick recipe to prepare. Our Quinoa for everyone !!!


1 cup cooked quinoa.
Diced 1 red pimento.
1 cup. cooked carrots into cubes.
1 cup of cooked string beans.
1 tbsp. finely chopped parsley.
1 tsp. paprika.
½ tsp. dried oregano.
3 eggs.
¾ cup bread crumbs
Salt and pepper
In the Rice, select functions of dressing, cooking quinoa separately in the vegetable broth for 15 minutes until al dente. Strain and reserve.
In a bowl place all ingredients, add the eggs, bread crumbs and salpimenta. Rice oil in check, so discs of 5 cm in diameter and fry the patties on both sides.
Serve with salad.

Peru has established itself as the largest producer of potatoes in Latin America

In our country we have not yet multiple products marketed nationally and internationally as we should. Many of them are already doing as Quinoa, Maca, Blueberries, Aguaymanto, amaranth (Amaranthus caudatus) and so on. Potato product of our ancient Inca culture remains the same in its varieties miles an opportunity to favor small farmers from their ancestors cultivated and protect that knowledge and let the world know this native beyond traditional tuber.

Papas Nativas


The context encouraging innovation, driven by the recovery of the native, and a modern vision of agricultural production, consolidating Peru as the largest producer of potatoes in Latin America, said the project director Propapa-ADERS Peru, Obregon Celfia Ramirez.
He said the 4.69 million tonnes of tubers produced in 2014, also placed the country in 14th place worldwide, according to the Food and Agriculture Organization (FAO).
However, it considered important to boost consumption in the country, currently 85 kilos per person per year. “Our next goal is to surpass the 90 kilos per person year, there is much work to be done and we will insist that challenge,” he said.
He said that innovation in the sector augurs a bright future for the development of the agricultural area, due, in particular, the emergence of new categories of processed products, with own brands, such as native potato snacks colors.

In the recent VI Festival of native potatoes are marketed more than 12,000 kg. Of about 50 varieties in three days, very remarkable figure because it is direct sales of small producers to direct consumers, he said.

Also tens of thousands of units (40g bags and 100g) of snacks made with colored potato pulp produced by farmers who live above 3,500 meters sold and they receive part of the profits from the sales of a product with added value.

Obregon Ramirez expressed satisfaction with the results achieved in the ten years of institutionalization and especially the last five years, which has strengthened and consolidated the organization of producers.

He noted that it allows all producing areas articulate and present an organized supply, unlike other years. The Ministry of Agriculture supports and promotes the development of organizations like the National Association of Potato Growers and Derivatives of Peru (Peru Appapa).
The Appapa Peru brings together the best producers of mumps 12 regions of the Andes (Cajamarca, La Libertad, Ancash, Lima, Huanuco, Pasco, Junin, Huancavelica, Ayacucho, Apurimac, Cusco and Puno).

He highlighted the sustained work of the Multisectoral Commission of the Ministry of Agriculture (MINAG), along with associations of producers, as well as scientific institutions as the International Potato Center and gastronomic organizations category (Apega), among others.

“Marca Peru” potato

The most promising is the emergence of new products with private labels and packaged quality standards as Native 40g Snacks formats. native potato processing producers of the 12 regions of the country mumps, from Cajamarca to Puno, also the Etiquable brand, with a format of 100g; he said.

We have seen, he said, new presentations of traditional Tunta of Puno, the Tocosh of Ancash and in the dining part, the causes mentioned colored balls served as ice cream, there were also long lines to taste sour Pope.
Deputy Minister of Agrarian Policy Minag Cesar Sotomayor Calderon announced the creation of the Peru brand potato Indecopi registering it as “Peruvian Potato” primarily to categorize the hundreds of native potato varieties that could be the target of biopiracy, taken together with other actions this registration and documentation of these products, starting with the most suitable for the market.



Android Pay it works !!!

With the latest innovations presented at the Google I / O 2015 we can see how the use of Android Pay once again confirming the trend of using technology and smartphones to make purchases without cash.

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android pay

Android Pay was one of the novelties in the keynote of Google I / O 2015. The new payment system will be offered through an application that can load our credit card, debit or gift cards to make purchases at various establishments with NFC terminals.
A few hours ago we had a chance to see it in action in a Coca-Cola machine. The demo shows how easy it is to use Android Pay to buy a soda or get it for free through a loyalty program. Then the video with the demo.
Do not forget to turn on the subtitles in Spanish YouTube.


France will prohibit throwing food supermarkets.


One third of food produced for human consumption is lost or wasted worldwide, equivalent to about 1300 million tonnes per year. Volumes may be increasing when there is a population of almost a billion people hungry.
To this add the loss of energy, water, land and other inputs for production. It is high time that more countries take similar measures to the French …

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France has about 66 million inhabitants. And each year they pull away between 20 and 30 kilos of food, worth a total of about 15 million euros. A wild, and more waste in times of crisis …

The French government announced three years ago its intention to halve food wastage in 2015. And finally begun to do so: the National Assembly on Thursday voted unanimously to legislation prohibiting supermarkets and superstores destroy or throw junk food or food products that have remained unsold and still are able to be consumed. We talk for example of products whose packaging has been damaged and can not be sold to the public, even though the food product is in good condition.

The large retail chains that are forced to give free food to NGOs that provide assistance to people in poverty so. And in case of expired products, such as pasta packages will have to be allocated to feeding animals or the production of compost for agriculture. Anyway use them in one way or another that food and avoid waste.

“It is scandalous to see how sprayed with bleach trash supermarkets where in it still edible products,” claimed Guillaume Garot, Social Democratic and promoter of this law, which on Tuesday a new vote will be submitted to the National Assembly and then he goes to the Senate, which is expected to be approved without problems.

The provision prohibiting throwing food supermarkets is part of a broader law also proposes measures to avoid waste in children’s canteens and teach children to reduce food waste. Furthermore, parliamentarians are discussing ending the expiration dates on some products that are characterized by being evergreen.



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.

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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.


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.
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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.



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


  • – 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


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.



To Mom on her day “Quinoa pudding and cinnamon”

For this celebration a dish for the occasion !!!

Quinoa pudding and cinnamon

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
  • Honey


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.



Study reveals health benefits of consuming camu-camu

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This fruit native to Peru is high in vitamin C, it grew to about silvestremente years ago, now is becoming known in other countries of America and Europe … Inka Millenium   A National Institute of Amazonian Research (INPA) of Brazil reveals the effect of camu-camu fruit in reducing fat and …

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