Christmas Together

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


The Team Inka Millennium.

Quinoa Cakes and remoulade sauce

Croquetas de Quinua



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


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



Muffins Quinoa chocolate chips

Muffin Quinoa Chip Choclate


  • 3 cups all purpose < a href=””>gluten free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 1 cup cooked quinoa
  • 1 cup coconut palm sugar
  • 1/3 cup maple syrup or agave nectar
  • ½ cup applesauce
  • 3 tablespoons coconut oil, melted
  • 1 cup milk of choice, at room temperature
  • 1 cup soy or low fat plain yogurt
  • 2 flax or room temperature eggs
  • 1 ½ teaspoon vanilla extract
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper baking cups. Spray lightly with olive oil spray. If using flax eggs, combine 2 tablespoons ground flax seeds plus 6 tablespoons warm water.
  2. In a large bowl, sift together self rising flour, quinoa flour, baking powder and sea salt. Stir in cooked quinoa.
  3. In a separate bowl whisk together coconut palm sugar, maple syrup, apple sauce, melted coconut oil, milk, yogurt, (flax) eggs and vanilla extract. Add wet ingredient to the dry ingredients and stir until just combined. Stir in chocolate chips.
  4. Using a measuring spoon or ice cream scoop, fill the muffin cups. Bake until golden brown, about 30 to 35 minutes. Let cool in the pan on a rack for 20 minutes. Separate tops with a knife if necessary. Invert and remove muffins from the pan.


Servings 12, Calories 218, Fat 8.8g, Carbohydrates 30.9g, Protein 4.5g, Cholesterol 32mg, Sodium 157mg, Potassium 232mg, Fiber .9g, Sugars 18.8g


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