Quinoa from the Quechua word kinwa or kinuwa is a flowering plant which originated in the Andean region of northwestern South America some 5200-7000 years ago. Though, it was not eaten by people until 3000-4000 years ago in the Lake Titicaca basin of Peru and Bolivia. It now has spread to 70 countries.
📌Certified quinoa is gluten free, but might cause problems for some people with celiac disease.
Quinoa plant
Plato Mexicano de Quinua (Spanish)
Serves 3
2 cups (260 g) each organic: quinoa and diced bell peppers
4 cups (960 ml) water
1 (15 ounce/430 g) organic black beans, rinsed and drained
1 cup (130 g) each organic: frozen corn, salsa, diced red tomatoes, cilantro or parsley (for garnish)
1 diced organic tomato
1 Tbs. (15 g) jalapeños
2 tsp. (4 g) chili powder
1 tsp. (2 g) each: smoked paprika and garlic powder
sliced organic avocado (for garnish)
organic lime wedges
~Quechua numbers~
huk 1. Add add ingredients (except cilantro/parsley) in a large pot with a lid.
iskay 2. Stir, cover, and bring to a boil.
kimsa 3. Turn down to medium/low heat and cook covered for 15 minutes, until the liquid is absorbed.
tawa 4. Stir in the cilantro/parsley.
pichqa 5. Serve with organic: sour cream, (dairy-free) yogurt, cilantro/parsley, avocado and lime wedges.
