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QUINOA “The grain of the gods”

The most exquisite Andean plant in the world, cultivated since pre-Hispanic times in our country.

“The grain of the gods” as the Incas considered quinoa, which was part of their diet along with potatoes and corn. In Peru, we have more than a hundred different species, and Lake Titicaca is considered its place of origin, showing the greatest diversity and genetic variation of quinoa.

Peru is the leading exporter and producer of quinoa worldwide.

Today, in the 21st century, quinoa is being recognized as the most exquisite grain in the world due to its high nutritional value and versatility in the kitchen. Additionally, it is considered a superfood for containing 16 of the 20 amino acids we need to live, as well as minerals, vitamins, and more protein than any other grain (over 11.7%).

This Andean plant can be used in different dishes such as appetizers, soups, desserts, or side dishes, or as a nutritious breakfast beverage. Regardless of how you consume it, it will always be nutritious, light, tasty, and easy to digest.

With our culinary experience at Marcelo Batata Cooking Class, you can learn more about it.

Interesting fact

It is said that the Spanish (who called it “American rice” or “Inca wheat”) restricted its consumption among the indigenous population because they noticed it made them stronger.

Since 1993, NASA has considered it the most suitable food to ensure the nutrition of astronauts in isolated conditions.

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