Quinoa, Inca's sacred cereal Quinoa das heilige Getreide der Inkas Quinua el cereal sagrado de los incas

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Quinoa, Inca's sacred cereal

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Quinoa, Inca's sacred cereal

If talking about the legume family, you have only heard about soy and its excellent properties, today we present you the quinoa, a seed from the Andes of South America, and sacred and main food of the Incas in Peru.

Quinoa, tells FAO, is a grain with a great future in the world, because the studies and discoveries about its high nutritional value still continue. It is now known to be rich in iron, potassium, riboflavin, B complex, magnesium, zinc, copper and others.

Also it has the advantage of holding nearly a complete protein, provides 8.4 grams of fat, between 53.5 to 74.3 grams of carbohydrate and between 2.1 to 4.9 grams of fiber. When cooking quinoa, availability of these nutrients increases and nutrients in the bean sprouts are larger and ideal for children at growing age.

It is also recognized for its anticancer, curative and preventive for osteoporosis properties. Quinoa has among its components "lysine", an amino acid that nourishes the brain. Due to its low gluten content of cholesterol, it is recommended for weight loss diets.

How to prepare

Quinoa is traditionally cooked in stews, soups, salads and breakfast drinks. Now, as in its composition is saponin, you should soak the night before preparation, because it provides a bitter taste.

In some countries like USA, they sell it without cover but it’s always necessary to wash before using.

Nutritious recipes

Quinoa Burgers

Cook the quinoa until water evaporation. Allow to stand. Add a batted egg, onion and tomato in cubes, salt and a little flour and sesame. Mix everything and cook over medium heat. Serve with salad.

Quinoa with Quince

Cook the quinoa, previously washed with the quince, cinnamon and cloves in 4 cups of water. Remove the quince and quinoa to blend with milk. Add to the pot, corn flour (if you want previously roasted) dissolved in 2 cups of water. Add sugar as rain; let it boil a few minutes. Add the quince and quinoa milk. Let stand and take.

Quinoa Pudding


  • 250 grams of whole quinoa
  • 1 can of evaporated milk.
  • Sugar 150 grams
  • 200 grams of brown sugar
  • Vanilla


Boil water. By doing the first boil, add quinoa and cook until it’s thick, add the sugar, moving, and when reaching the end boil, add the milk and vanilla essence. Then pour the contents into a mold, in which previously molasses or sugar has been burned. Cool in water bath for 30 minutes (with cold running water), unmold and serve with brown sugar.

Quinoa Milk


  • 1 cup of raw quinoa well washed
  • 4 teaspoons of brown sugar
  • Salt
  • 7 1/2 cups of hot water


Mix the quinoa in a blender at high speed, with a cup of water for about 5 seconds. Reduce speed and blend in minimum velocity another 15-20 seconds. Add another cup of water to the mixture. Allow the mixture to settle. Add two cups of hot water. Squeeze the entire contents of the mixture with a cloth. Repeat the process (steps 2 and 3) with two cups of water. Add salt and sugar. Keep refrigerated.

Tip: A simple preparation but less tasty can be done by soaking two tablespoons of quinoa in a half cup of hot water for at least 2 hours. Then boil and cook a few minutes at least. Strain, it can be sweetened to taste.

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Tags: anti cancer dietary legumes lysine quinoa

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2 Reviews about Quinoa, Inca's sacred cereal
on 12/12/2014
Quinoa is so great! I also really love cous cous, but I do know that quinoa is considered more nutritious than cous cous, so whenever I have the time to make quinoa, I do. I have a super great recipe for quinoa that blends mint, cranberries, almond, and a bunch of other ingredients (lemon zest and juice) and it's just the best!!
on 04/12/2012
I?m not sure if I had tried this product but it looks tasty. It looks like the kind of natural things that can be combined with anything or that you can add salt or sugar and get a nice an exotic flavor. I?m going to look for Quinoa in a market and see if they are really good as the article says. Thanks a lot.

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