Rescued from the Andes, this cereal that was the basic food of the Inca during thousands years, is distinguished for its versatility and good flavor. It can be prepared in recipes so different as stews and desserts, conserving intact its properties.

With the arrival of the conquerors, the cultivation of the quínoa was substituted by the corn and potatoes. Nowadays it is sowed again in the highland and it has won a place in the modern Chilean gastronomy and used by the cuisine of New York.
The quínoa (Chenopodium quinoa Wild) is an annual plant of wide leaves, which are also cooked to get fresh greenness. Their flavor remembers to that of the integral rice, although its texture is much finer as the cuscus.

The grain is cooked the same as the rice, three cups of water for one of quínoa, without forgetting that it is necessary to wash it well before cooking it. Some of their preparations are the quínoa kettledrum that is prepare with some onion, cumin, cinnamon, cúrcuma, raisins, bird broth, preserve tomatoes, dives and parsley.
In desserts it can be prepared with milk and papayas. And in stews a flavorful risotto with yellow peppers. But that is not everything; you can also enjoy it as salad with corn, celery, avocados, etc. Everything depends on the preparation and the creativity. You have to try it.