Quinoa grain is suitable in any diet including gluten free diet as it contains between 13% and 20% of protein, rich in Omega 6, fiber, minerals, and several amino acids important for the mental health and to the growth process.

PACKING

  • Kraft paper bags of 25 kg
  • Big bag
  • Retail

Sub products

  • Quinoa flour
  • precooked quinoa
  • quinoa flakes

Uses

  • beverages
  • main meals
  • desserts
RECIPES

Peruvian Quinoa Drink

Recipe type: Drink
Cuisine: Peruvian, South American
Prep time: 10 mins
Cook time: 20 mins

We tasted this drink for the first time in the Andes Mountains in Peru. Served at breakfast it is a warm hearty drink loaded with protein that will give you energy throughout the day. This recipe varies quite a bit from others that I have found. Ingredients

1 liter of water
1⁄2 cup quinoa
2 apples, peeled and grated (or chopped very fine)
1⁄4 of a pineapple peeled and grated (or chopped very fine) 1 tablespoon of sugar, or to taste
1 cinnamon stick and 2 cloves
1 tablespoon corn starch (or similar thickening agent)

Instructions

  1. Soak the Quinoa overnight in water (~12 hours) or boil for 20 minutes
  2. Rinse thoroughly after soaking or boiling.
  3. Put ready quinoa in water, add finely chopped or grated apples and pineapple along with cinnamon stick andcloves and simmer for 20 minutes
  4. While heating up other ingredients, add corn starch to small amount of cold water to form a paste.
  5. Slowly add paste to other ingredients while stirring until desired thickness.

Quinoa Chicken

Ingredients

2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed 1/2 onion, chopped
2 cloves garlic, or to taste, minced
1 1/2 pounds ground chicken
1 1/2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL(R))

Directions

  1. 1  Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
  2. 2  Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
  3. 3  Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.

Queen of the Proteins!!

PACKING

  • Kraft paper bags of 25 kg
  • Big bag
  • Retail

Sub products

  • Quinoa flour
  • precooked quinoa
  • quinoa flakes

Uses

  • main meals
  • desserts
RECIPES

Red Quinoa and Avocado Salad

Ingredients

1/3 cup red quinoa
2/3 cup water
1 cup cherry tomatoes, halved 1/2 cup diced cucumber
1/4 cup diced red onion
2 tablespoons lime juice
1/2 teaspoon ground cumin seed salt and pepper to taste
2 cups baby spinach leaves
1 avocado – peeled, pitted and sliced

Directions

  1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Spread into a mixing bowl, and refrigerate until cold.
  2. Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. Season with lime juice, cumin, salt, and pepper; stir to combine. Divide the spinach leaves onto salad plates, and top with the quinoa salad. Garnish with the avocado slices to serve.

Queen of the Fibers!!

PACKING

  • Kraft paper bags of 25 kg
  • Big bag
  • Retail

Sub products

  • Quinoa flour
  • precooked quinoa
  • quinoa flakes

Uses

  • main meals
RECIPES

BLACK QUINOA SALAD WITH MANGO, AVOCADO, & TOMATOES

INGREDIENTS:

• 1 cup uncooked black quinoa or regular quinoa • 2 cups water
• Pinch of salt
• 1 large mango, diced

• 2 large tomatoes, diced
• 3 green onions, sliced
• 1/2 cup chopped cilantro
• 2 medium avocados, diced • 1/4 cup fresh lime juice

• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt and pepper, to taste

DIRECTIONS:

  1. First, using a strainer, rinse the black quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let cool quinoa cool to room temperature.
  2. In a large bowl, combine quinoa, mango, tomatoes, green onions, cilantro, and avocados. In a small bowl, whisk together lime juice, olive oil, and cumin. Pour the dressing over the quinoa salad and gently stir until well combined. Season with salt and pepper. Serve at room temperature or chilled.