October 27, 2020
  • Gastronomia.com España
  • Gastronomia.com México
  • Gastronomia.com Perú
  • Gastronomia.com Colombia
  • Gastronomia.com Paraguay
  • Gastronomia.com Argentina
  • Gastronomia.com Ecuador
  • Gastronomia.com Portugal
Follow us on  

July 3, 2018
Rating  (0)
The Andean gold grain: Quinoa
FacebookTwitterGoogle PlusLinkedin
Quinoa was part of the basic gastronomy of the Incas and is currently one of the main foods of the Andean region. With origin of South America and thanks to its properties has spread throughout the European and North American countries.

It is a pseudo cereal that is part of the family of beet and spinach. There are two types, one reddish and one creamy white, the baked beans are soft, something crispy and with a delicate flavor and a bit bitter. Quinoa is perfect for any day, at breakfast you can consume it as cereal, at lunch as part of the salad or even as an alternative to rice and at night as a light companion.

We say that it can replace the rice because quinoa doubles rice un protein, besides being the great source of fiber, calcium, vitamins for you and being gluten free. Even today vegans consume it a lot for being a source of complete proteins, they usually prepare quinoa burgers.

For this and many other benefits, the United Nations Organization declared 2013 as "the international year of quinoa".

In Ecuador, quinoa is produced in provinces such as Carchi, Chimborazo, Imbabura and Pichincha; According to statistics from the Ministry of Agriculture, two thousand hectares of quinoa are grown every year. Ecuador's golden grain is recognized for its quality.

Image credits: Pinterest

Diana Ramírez R.

Rate this news 


Top videos

June 19, 2019