QUINOA(quinua)
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QUINOA(quinua) |
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| QUINOA REAL, because of its nutritive importance, is one of the main source of PROTEINS with 12.5 a 15%, as average and can be compared with other food such as milk, meat, eggs and others.
QUINOA REAL, characterizes itself, more than the quantity, for the quality of its proteins given by the essential amino acids such as: isoleucine leucine, lysine, metionine, fenilalanine, treonine, triftófane y valine. Concentration of lysine in the protein of the quinoa is almost twice in comparison to the cereals and minerals. In addition of the B Complex Vitamins, it contains C and E vitamins, tiamine, riboflavine and a high content of minerals such as phosphorus, potassium, magnesium and y calcium among others. Those who, because of some reasons that cannot have milk and dairy products can find in the quinoa the ideal substitute of calcium. IT DOES NOT CONTENT CHOLESTEROL, IT DOES NOW ALLOW TO KEEP FAT IN THE BODY, DUE TO THE PRESENCE OF NON-SATURATED OLIC ACIDS IS PRACTICALLY ZERO. IT MAKES DIGESTION EASIE.
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RECIPES |
BASIC RECIPEINGREDIENTSQuinoaWater Salt to taste PREPARATION Deposit the well washed and rinsed quinoa into an adequate recipient, then put two cups of water for each cup of quinoa and add salt to taste. boild the mix for 15 minutes until the white germ falls down and the quinoa doubles its mass. Note: This is a good sustitute of rice and can be stored in the freezer for three days. ASPARAGUS WITH QUINOA2 Cups quinoa QUINUA TABULEE
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VALENCIANA STYLE QUINOA 2 cups quinoa 125 ml.oil green peas 2 onions 1/2 teaspoon oregano 10 potatoes 1tomato salt to taste 2 caarrots 1.1lb. meat 1/2 teaspoon cumin 1/2 lemons juice 1hot pepper 4 parsley springs 2 garlic cloves PREPRATION Wash and dry the quinoa , toast it slightly in frying pan. Add diced carrots, onions, hot pepper, tomato, diced meat, green peas, garlic, ground cumin and 4 parsley springs. Once everything es toasted, pour 9 cups of boiling water. When it is at medium cook, add deced potatoes, lemon, salt and cumin. Once it is done, let it dry and rest. It can be served and decorated with chopped parsley. QUINOA QUISCHE Dough ingredients 1/2 cup quinoa flour 1/2 teaspoon salt 1 teaspoon baking powder 1 1/2 cups wheat flour 1 pinch sugar 1/2 cup warm water 1/2 cup yucca flour 1/4 pkg. Butter 1/8 teaspoon ammoniac PREPARATION Stiff quinoa and wheat flours. Ass the remaining ingredients making a soft dough . Cover it and let it rest for one hour. It can take any desired shape like a pie dough. Stuffing Ingredients 3 eggs 4 tablespoons grated cheese 1/4 pkg. Butter 1lb. Ham 1 pinch pepper 1 pinch salt PREPARATION Pour chopped thin ham whith grated cheese, combine it with beaten eggs and 1/8 of melted butter seasoning with condiments. Use stuffing to feel the quinoa pie, closing it with the same dough. As soon as it is closed, put the remaning meted butter in top aand bake it in ovej in regular heat for 20 minutes. Let it rest remove from pan. It can be seved in slices. VEGETABLE & QUINOA SOUP Ingredients 2 cups diced white onions 1 cup diced plantain 4 diced potatoes 2 diced green peppers 4 stocks diced celery 1/2 tsp marjoram 2 tsp olive oil 6 cloves garlic minced 4 Tbs parsley flakes 2 cups concentrated chicken broth 2 diced carrots 1 cut Quinua 1/4 tsp pepper salt to taste Directions In heated olive oil add minced garlic, white onion, peppers, potatoes and carrots. When cooked slightly season with salt, pepper and marjoram. In pot add chicken broth and 1 liter boiling water. Add the Quinua and cook for 20 minutes. Add the cooked vegetables, and celery. When soup is almost ready to serve add the plantain and parsley. QUINOA COOKIES BAKED QUINOA PIE |
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| Quinoa (Chenopodium quince)
Botanical name: Chenopodium quinoa Wild. The quinoa is a food plant which was extensively cultivated in the Andean region by pre-Columbian cultures some 5 000 years ago and was used in the diet of the settlers both of the inter-Andean valleys. which are very cold high areas, and of the high plateaus. After maize, it has occupied the most prominent place among Andean grains. At present, it continues to be grown in Colombia. Ecuador, Peru, Bolivia, Chile and Argentina. Its marginalization began with the introduction of cereals such as barley and wheat, which eventually replaced it. The reduction in its cultivated area in the Andean countries is also due to technical, economic and social reasons. Harvesting and threshing, which in the majority of cases are done by hand, take a great many days and the grain requires a process to remove its bitter ingredients before consumption. The prices received by farmers often do not justify their labour.Uses and nutritional value The parts of Chenopodium quinoa used as human food include the grain, the young leaves up to where ear formation begins (the protein content of the ear is as much as 3.3 percent in the dry matter) and, less frequently, the young ears. The plants nutritional value is considerable: the content and quality of its proteins are outstanding because of their essential amino acid composition (lysine, arginine, histidine and methionine); its biological value is comparable to casein and it is especially suitable for food mixtures with legumes and cereals.Of the Andean grains, Quinoa is the most versatile from the point of view of culinary preparation: the whole grain, the uncooked or roasted flour, small leaves, meal and instant powder can be prepared in a number of ways. There are numerous recipes on about 100 preparations, including tamales, huancaína sauce, leaf salad, pickled quinoa ears, soups and casseroles, stews, torrejas pastries. sweets and desserts and soft and fermented, hot and colts, beverages, as well as breads, biscuits and pancakes, which contain 15 to 20 percent of quinoa flour.The whole plant is used as green fodder Harvest residues are also used to feed cattle, sheep, pigs, horses and poultry. The leaves, stems and grain have medicinal uses and the properties attributed to it include cicatrization, anti-inflammation, analgesia against toothache and as a disinfectant of the urinary tract. It is also used in the case of fractures and internal haemorrhaging and as an insect repellent. Its production potential is good. Because of this, its cultivation is spreading to other countries. With adequate soil preparation, fertilization and pest and disease control, yields of more than 3 to 4 tonnes per hectare can be obtained. Quinoa is an annual herbaceous plant, measuring 0.20 to 3 m in height, depending on environmental conditions and genotype. It has a racemose inflorescence (a panicle with groups of flowers in glomerules); small, incomplete, sessile flowers of the same colour as the sepals and they may be hermaphrodite, pistillate or male sterile. The stamens have short filaments bearing basifixed anthers; the style has two or three feathery stigmas. The fruit occurs in an indehiscent achene, protected by the perigonium. The seeds are 1 to 2.6 mm and are white, yellow, red, purple, brown or black. The leaves show pronounced polymorphism: rhomboid, deltoid or triangular. The taproot is densely branched. Ecology and phytogeography The cycle varies from 120 to 240 days and is suited to various environmental conditions. The phenological phases are emergence; two, four and six true leaves; branching; start of ear formation; full formation of ear; start of florescence; florescence or anthesis; woody grain; soft grain; and physiological maturity. The quinoa has the ability to adapt to adverse environmental conditions such as cold and drought. Its seeds do not exhibit dormancy and they germinate when conditions are suitable, even on the plant itself although, in the wild forms, they may remain in the soil for two to three years without germinating. Quinoa's traditional cultivation area extends from lat. 8°N to lat. 30°S, as the plant adapts to different conditions of humidity, altitude and topography. Its requirements are: Precipitation. This depends on the agro-ecological zone and the genotype to which it belongs. It varies from 250 mm (the area of salt deposits in Bolivia) to 1 500 mm in the inter-Andean valleys. Although it shows strong resistance in periods of drought, it requires sufficient humidity at the commencement of cultivation. Temperature. It tolerates down to -5°C in the branching phase, depending on the ecotype and the duration of the minimum temperature. Its ontogenic resistance to cold and drought is very variable. Ecotypes exist which are resistant to temperatures of down to -8°C and survive for 20 days (mean monthly temperature). Soil. It prefers easily worked, semi-deep soils, with good drainage and a supply of nutrients. It is suited to acid soils with a pH of 4.5 (in Cajamarca, Peru) and alkaline soils with a pH of up to 9.5 (in Uyuni, Bolivia), depending on the ecotype. Acceptable production is also obtained both on sandy and clayey soils. |
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For more information, please contact
Juan Pablo Castedo
juan@ccbolgroup.com Phone Cel:(591) 70866178 - Santa Cruz-Bolivia |
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