Red quinoa "real" variety

Its culture is based in the Andean Cordillera region. Its history dates back to more than 5,000 years B.C. The quinoa, particularly rich in proteins, was the main food resource of the Incas until the invasion of their territory in the 16th century by the Spaniards who prohibited its culture. This prohibition almost engendered the total disappearance of quinoa, but fortunately some families attached to the traditions managed to maintain cultivated plots during all these centuries of prohibition. It is only in the XXth century that gradually the culture of quinoa started again. Today, the Indians of the Bolivian Altiplano perpetuate this tradition of culture of the "rice of the Incas".

Ingredients

Organic red quinoa

Tips for use

Rinse the quinoa. Place 1 volume of quinoa in 2 volumes of water and simmer for 10–15 minutes, until the little white germ detaches from the seed. Cover, remove from the heat and allow to expand. Red quinoa will bring colour and originality to your recipes. Quinoa is great alongside hot meals, in stuffing or veggie burgers, and can be used for pilaf or risotto. It's equally delicious when consumed cold in salads or tabbouleh. Keep in a cool, dry and dark place.