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 !!!


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


  • 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


  • 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

New opportunities for ancient grains

An interesting article that shows once again how valuable, important, feasible and necessary for us to consider to maintain quality and superiority of our Andean grains  Inka Millennium  markets and values ​​…

Our rich Andean grain varieties and nutrients for the benefit of all mankind.

Our rich Andean grain varieties and nutrients for the benefit of all mankind.

Recent research formulation called Food trends: ancient grains and sprouted ingredients, the firm Packaged Facts United States, accounts for the large number of food products that contain ancient grains as our ancestors ate and now recreated as ingredients countless products. Improved test is that in 2014, 19% of Americans reported having used those old products including grains; and these have been marketed in specialty stores at conventional supermarkets.
But the most important result of this research is that it appears that the trend will continue.
This is for Peru, a concern and a challenge. A concern that this trend will accentuate the interest of other countries, for example in producing and exporting quinoa. As is known, the US, Denmark, Spain, England and Finland have achieved new quinoa varieties adapted to your climate. The same could happen with amaranth or amaranth and cañihua, which our country could lose the leadership that has as a producer and exporter of these grains.
The challenge that the study itself raises is that the use of these ancient grains, which in the case of Peru were used by the Incas, has spread thanks to its use as an ingredient in other finished products in different categories: cereals, breads, bars nutritious and chocolate, snacks, noodles, biscuits, yogurts, beverages, gluten free and vegan, among others.
This means that there is a whole range of possibilities for developing value-added products in these and other categories. But as the study itself points out, innovation must also include new flavors, textures and features that enable the development of new end products that can be sustained over time.
In this sense, we must keep an eye on the four trends that influence study suggests that sustain consumption of these ancient grains: the greater interest in making the breakfast in a key meals; consideration of these grains as a protein source; the perception that the inclusion of these ingredients in the final product becomes more natural; and the potential for development of products without gluten.
The good news is that there is an oversaturation of quinoa but on the contrary, whenever the ancient grains (quinoa and company) are more incorporated into new product formulations. The bad news is that in Peru we have no ability to react as quickly to these demands of new developments that include these grains; or, its development requires technologies that not many companies have.
Therefore, all are important efforts made to promote innovations in agribusiness, and one option grant funds are now offered by the state, supported by the Center for Technological Innovation (CITE) Agroindustrial and universities, but all companies interested in taking advantage of these opportunities that have opened to add value to the ancient Andean grain of our country.
Source :
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