Do you would like to know more about quinoa?

The Golden Seed of the Incas!



Quinoa salad with vegetables




150 grams of quinoa
half a bunch of parsley, dill and chives
a handful of sunflower and pumpkin seeds
grated skin and juice from half a lemon
3 tomatoes
2 cucumbers
50 ml of oil

Cook the quinoa according to the instructions on the packaging and leave it to cool down.
At the same time, roast peppers in the oven – at high temperature, about 220 degrees, with the grilling option, from each side until the skin turns dark, then put them into a plastic bag and after about 10 minutes remove the skin, cut into strips. Peel the tomatoes, remove the stones and cut into cubes, cut the cucumber into half-slices. Chop the herbs. Mix all ingredients, season with salt and saffron.
The salad is the best as it will stand for about an hour in the fridge. Enjoy!





Smoothie is one of the best ideas for a nutritious breakfast when we have little time. Just add your favorite fruits to the blender, add milk or juice, mix and finish the meal. If we want the cocktail to be more filling, we usually enrich it with bran, chia seeds or linseed. Few people know that quinoa is also great for this too. Quinoa contains a lot of protein, making the inconspicuous smoothie turn into a wholesome meal. For cocktails we use cooked Quinoa in the proportion of 0.5 glasses of quinoa per 1 glass of smoothie.


Exotic smoothie with mango


400 ml of orange juice
cooked Quinoa
3 teaspoons of honey
juice from half of lime
mint leaves for decoration

Peel the fruits and remove the seeds, cut them into pieces. Add orange juice, lime, honey, quinoa and mix. You can add ice cubes and decorate the drink with mint leaves. Enjoy!




Quinoa Mexican Style!



1 tablespoon of oil
2 cloves of garlic
1 can of corn
1 can black boiled beans (or red)
1 can of sliced tomatoes
fresh coriander
1 chili pepper
1 cup quinoa
1 cup of broth (eg vegetable)
spices: 1 teaspoon of sweet pepper, 1/2 teaspoon of hot pepper, 1/2 teaspoon of Roman cumin


Use a large pan with lid. Pour olive oil into it, add the garlic chopped or pressed and the chili pepper cuted into half. Stir fry for a moment.
Add raw quinoa, pour the broth, increase the heat and add spices, mix. Season with salt and pepper.
While still heating, add drained corn and drained and washed beans and canned tomatoes. Mix everything, cover and boil.
Reduce heat and cook under cover for about 20 minutes. Remove the lid and mix.
Add peeled and sliced avocados, sprinkle them with half a lime, sprinkle with the second half of the pepper and coriander leaves. Serve with the rest of the lime. Enjoy!

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