Quinoa, the celestial grain, was essential in the Inca diet. Rich in vitamins and proteins, it nourished their warriors and gave them the strength needed in battle.
It has its roots in the ancient Inca culture, who valued its nutritional properties to strengthen their warriors.
This recipe combines quinoa with a variety of fresh vegetables, creating a colorful and delicious dish. Get to work and enjoy cooking!
Quinoa a la Jardinera
Ingredients
2 cups of Quinoa
2 Medium potatoes
2 Medium carrots
½ cup of Green beans
¾ cup of Fresh peas
5 Garlic cloves or fat (lard or butter)
1 pinch of Salt
Preparation
Step 1 : Wash the quinoa adequately if necessary and cook in three liters of water over low heat for 45 minutes.
Step 2 : Meanwhile, prepare a dressing with oil, garlic, and a pinch of salt.
Step 3 : Then, add the peas, chopped green beans, carrots, and potatoes cut into small cubes to the dressing.
Step 4 : Add two cups of water and boil the mixture until the carrots and peas are cooked.
Step 5 : Next, add the cooked quinoa to the mixture and let it rest.
Step 6 : To serve, mold it onto a deep plate or cup.
Step 7 : Enjoy!
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