What are the benefits of consuming Sacha Inchi?

The consumption of the native Sacha Inchi plant known as ‘peanut of the Incas’ is very important for our diet since it has high oil and protein contents.

This seed is native to our jungle, and is found in San Martín, Amazonas, Madre de Dios and others.

Proteins contained in Sacha Inchi
It has a high content of omega 3 fatty acids (more than 48%), omega 6 (36%) and omega 9 (8%). Contains antioxidants, vitamin A and alpha-tocopherol and vitamin E.

BENEFITS
1 Control and reduce cholesterol.
2 Help to lose weight.
3 Reduces hormonal problems in women.
4 Delays the aging process.
5 Fight tiredness, stress, nervous or mental exhaustion, insomnia.
6 Regulate blood pressure. Prevents myocardial infarction and arterial thrombosis. In addition, it reduces the triglyceride rate by improving blood flow.
For these reasons and many others we recommend consuming this natural product.

Source: Correo.com

Recipe Quinoa jumps with mushrooms and vegetables

Our Andean grain, rich and nutritious, excellent combination that we present now, that wait to prepare it?

Ingredients:

4 tablespoons of Quinua Inka Millennium.
1 1/2 of chopped vegetables to taste.
8 chopped mushrooms.
2 tomatoes.
6 branches of broccoli.
1 onion cut loin.
200 gr of Italian pumpkin.
1 teaspoon of garlic.
Salt and oregano to taste.
1 cassava in pieces.

Preparation:

Reduce the quinoa for about 10 to 15 minutes, strain, cool and reserve.

Vegetables (vainita, alverja, carrot) and broccoli sancochar.

In the skillet fry the onion cut julienne and add chopped tomato, garlic, Italian zucchini cut into moons. Then add the mushrooms and the cooked vegetable.

Mix everything and sauté a little, then add the boiled quinoa.

At the end add salt, ground oregano and chair to taste

Accompany well-fried yucca in the dish.

#NaturalLive

Source: Rosa Luz Cabrera

Quinoa with mushrooms and vegetables

Camu Camu Light a nutritious drink

When we look for a vitamin “C” hit or you want to boost your immune system, then you should take Camu Camu Light Inka Millennium, sugar free, 60 times more vit C than orange, refreshing, natural, low in calories.

RECIPE: Quinoa Hamburger

Our Andean grain is so versatile in food and nutritious at the same time, here we accompany our Hamburger recipe,
Do not stop preparing it !!.

#NaturalLive

Ingredients for 4 Burgers:

12 tablespoons Inka Millennium Quinoa coo1ked. (9 White 3 red optional)
1/2 chopped onion.
100 grams of green beans cooked.
150 gr Italian zucchini cut into small squares (optional)
150 gr chopped carrot.
2 tsp oil.
5 leaves of spinach.
2 eggs.
3 tablespoon of crushed bread.
1 Tomato cut in slices.
4 breads.
Salt, pepper, oregano and potatoes to taste.

Preparation:

Cook the previously washed quinoa for about 15 minutes or until the grain pops.

Chop the onion finely and brown in frying pan.
Add garlic to the onion a pinch of pepper and oregano.
Reduce carrot and vanilla for 10 minutes.
Add the Italian zapallito (optional) in the dressing until cooked for 5 minutes approx.

Add the vanilla carrot stir well over low heat add the spinach 3 minutes and turn off.
Let cool.

In a separate bowl, place the quinoa and the cold dressing, add the egg and breadcrumbs, mix everything evenly.
To form hamburgers by separating equitably.
Fry in a frying pan or grill and ready.

Insert the hamburger in the cut bread, add lettuce and tomato along with the potatoes in the thread and to celebrate a healthy and nutritious food !!!

Source: Chef Rosa Chiang

Perú, dedicated to the world

Hello world!

RECIPE: Vegetable Salad, native potatoes and Quinoa

We continue to innovate with new varieties of salad that can be prepared with our quinoa and other vegetables on hand.

Here we accompany a new recipe for the delight of our customers and followers.

Salad QUINOA

Ingredients :

1 cup cooked Quinoa
8 lettuce leaves.
2 boiled eggs
1 carrot small
100 gr. of peas
100 gr of green beans
100 gr. cooked corn
6 native potato small.
1 lemon
Salt and pepper to taste.

Preparation:

Cook in boiling water Quinoa prewashed for 15 to 20 minutes. Strain, let cool and reserve.

In a small saucepan, boil the potatoes until this about, peel and let cool. In a pot of boiling water cook all the other vegetables until you find the doneness about 5 minutes. Strain and cool in pan with ice water.

In a bowl place the vegetables and season to taste, add lemon juice and serve on plates with lettuce leaves first and accompanied by boiled potatoes native. Finally add the quinoa in the center of the dish and add the cooked eggs at their discretion.

And enjoy this salad !!!

RECIPE Suffle Quinoa

Here accompany a recipe, you can prepare at home with our golden grain, Quinoa Inka Millennium.

Quinoa Sufflé a rich, quick and easy way.

Quinoa Sufflé

Ingredients:

250 grams of cooked quinoa
1 can evaporated milk
6 eggs
2 tablespoons flour
3 tablespoons butter
150 gr grated Parmesan cheese
1/2 tsp nutmeg
1/4 tsp. thyme
1/4 lt. whipping cream
Garlic, salt and pepper

Preparation:

1. Cook the quinoa in water to cover for 20 minutes.
2. Make white sauce by frying flour in butter until bubbly, add the seasonings and milk.
3. Beat the egg yolks and mix with hot sauce, put it all together and add the cream and cheese (100 gr). When cool, add the egg whites to soft peaks.
4. Place in a baking dish (preferably) or greased and floured. Sprinkle with remaining grated cheese. Put in the oven at 180 ° C for 1/2 hour.

Source: text and images, quinua.pe

Máxima Acuña 2016 Goldman Prize

On our roads in search of the best for our customers and support our “masters of the earth” found in many places of the country, inequality, poverty and injustice and sometimes little state presence but is null. Peasants only demand respect for their land must require the state equal opportunities for them and their children who are citizens equally ours …

Among many of them are Máxima Acuña, cajamarquina, struggling against multinationals trying to expropriate their properties to be the income of lagoons and near gold deposits.

“That’s why I defend the land, defend the water, because that’s life. I have no fear of the power of business, continue to fight for the comrades who died in Celendin and Bambamarca and all who are struggling in Cajamarca“. . his words were words

From here Inka Millennium gives a tribute to this courageous woman in her fight for the environment. We accompanied at the awards presentation a few days ago …

Source: elcomercio.pe

HAPPY WOMEN’S DAY

Now the Light drinks you expect …

This is the winning team to beat the heat and keep the body hydrated with quality products that nourish and refresh naturally …

CAMU CAMU LIGHT PIÑA QUINOA AGUAYMANTO QUINOA

Within our wide variety of fruits we have in the country began to develop energy drinks, natural drinks, in a single line Light, Sugar sweetened with Stevia natural product, fruit pulp, filtered water and quinoa managing to obtain beverages with added value.

Camu Camu rich with vitamin C, Pineapple Quinoa and Quinoa Aguaymanto, drinks with high values in amino acids, minerals, manganese, magnesium, iron, zinc among others, ideal for celiacs, nutritious and a premium presentation quality they already know.
On every occasion you will enjoy these fruits now.

The consumption of the native Sacha Inchi plant known as ‘peanut of the Incas’ is very important for our diet since it has high oil and protein contents.

This seed is native to our jungle, and is found in San Martín, Amazonas, Madre de Dios and others.

Proteins contained in Sacha Inchi It has a high content of omega 3 fatty acids (more than 48%), omega 6 (36%) and omega 9 (8%). Contains antioxidants, vitamin A and alpha-tocopherol and vitamin E.

Share this:

Ingredients:

4 tablespoons of Quinua Inka Millennium.

1 1/2 of chopped vegetables to taste.

8 chopped mushrooms.

2 tomatoes.

6 branches of broccoli.

1 onion cut loin.

200 gr of Italian pumpkin.

1 teaspoon of garlic.

Salt and oregano to taste.

1 cassava in pieces.

Preparation:

Reduce the quinoa for about 10 to 15 minutes, strain, cool and reserve.

Vegetables (vainita, alverja, carrot) and broccoli sancochar.

In the skillet fry the onion cut julienne and add chopped tomato, garlic, Italian zucchini cut into moons. Then add the mushrooms and the cooked vegetable.

Mix everything and sauté a little, then add the boiled quinoa.

At the end add salt, ground oregano and chair to taste

Accompany well-fried yucca in the dish.

#NaturalLive

Source: Rosa Luz Cabrera

Share this:

When we look for a vitamin “C” hit or you want to boost your immune system, then you should take Camu Camu Light Inka Millennium, sugar free, 60 times more vit C than orange, refreshing, natural, low in calories.

Share this:

Our Andean grain is so versatile in food and nutritious at the same time, here we accompany our Hamburger recipe, Do not stop preparing it !!.

#NaturalLive

Ingredients for 4 Burgers:

12 tablespoons Inka Millennium Quinoa coo1ked. (9 White 3 red optional)

1/2 chopped onion.

100 grams of green beans cooked.

150 gr Italian zucchini cut into small squares (optional)

150 gr chopped carrot.

2 tsp oil.

5 leaves of spinach.

2 eggs.

3 tablespoon of crushed bread.

1 Tomato cut in slices.

4 breads.

Salt, pepper, oregano and potatoes to taste.

Preparation:

Cook the previously washed quinoa for about 15 minutes or until the grain pops.

Chop the onion finely and brown in frying pan.

Add garlic to the onion a pinch of pepper and oregano.

Reduce carrot and vanilla for 10 minutes.

Add the Italian zapallito (optional) in the dressing until cooked for 5 minutes approx.

Add the vanilla carrot stir well over low heat add the spinach 3 minutes and turn off.

Let cool.

In a separate bowl, place the quinoa and the cold dressing, add the egg and breadcrumbs, mix everything evenly.

To form hamburgers by separating equitably.

Fry in a frying pan or grill and ready.

Insert the hamburger in the cut bread, add lettuce and tomato along with the potatoes in the thread and to celebrate a healthy and nutritious food !!!

Source: Chef Rosa Chiang

Share this:

Share this:

We continue to innovate with new varieties of salad that can be prepared with our quinoa and other vegetables on hand.

Here we accompany a new recipe for the delight of our customers and followers.

Ingredients :

1 cup cooked Quinoa

8 lettuce leaves.

2 boiled eggs

1 carrot small

100 gr. of peas

100 gr of green beans

100 gr. cooked corn

6 native potato small.

1 lemon

Salt and pepper to taste.

Preparation:

Cook in boiling water Quinoa prewashed for 15 to 20 minutes. Strain, let cool and reserve.

In a small saucepan, boil the potatoes until this about, peel and let cool. In a pot of boiling water cook all the other vegetables until you find the doneness about 5 minutes. Strain and cool in pan with ice water.

In a bowl place the vegetables and season to taste, add lemon juice and serve on plates with lettuce leaves first and accompanied by boiled potatoes native. Finally add the quinoa in the center of the dish and add the cooked eggs at their discretion.

And enjoy this salad !!!

Share this:

Here accompany a recipe, you can prepare at home with our golden grain, Quinoa Inka Millennium.

Quinoa Sufflé a rich, quick and easy way.

Ingredients:

250 grams of cooked quinoa

Proteins contained in Sacha Inchi
It has a high content of omega 3 fatty acids (more than 48%), omega 6 (36%) and omega 9 (8%). Contains antioxidants, vitamin A and alpha-tocopherol and vitamin E.

Our Andean grain is so versatile in food and nutritious at the same time, here we accompany our Hamburger recipe,
Do not stop preparing it !!.

#Vivenatural
VIVE INKA MILLENNIUM !!!