Quinoa

Food: Traditionally toasted quinoa grain . They can be boiled, added to soups, used as cereal, pasta and even was fermented for beer or "chicha" which is considered the drink of the Incas. When cooked take a nut-like flavor. Quinoa flour often replaced the wheat flour, thus enriching its derivatives of bread, cakes and biscuits. Mixing quinoa with corn, wheat, barley or potato produce nutritious food and pleasant turn. Nutrition Facts: Considered one of the Andean grains richer in protein, obtained by a process of cutting, threshing, grinding and classified; containing amino acids such as leucine, isoleucine, methionine, phenylalanine, threonine, tryptophan and valine. The concentration of lysine in the protein of quinoa is almost double compared to other cereals and grasses