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Traditional Quinua, a lovely Bolivian grain (plus nice recipe)

Hi everyone,

I just read an article about quinua where they stated that quinua is a grain from Los Andes, which is partially true. I would like to let everyone know that quinua is originally from the Bolivian Andes, where there are more than 10 varieties of it.

Some researchers in California, some years ago, tried to put a trademark on quinua and the Bolivian growers have filed a claim into some legal institution so that quinua reamains a free grain for everyone, as nature has given it to us. It would be nice if everyone referred to quinua as a Bolivian grain, which is the complete truth, and not only as an Andean grain anymore, so people will not try to put any trademarks on it anymore. Thank you.

I have a little quinua receipe for everyone to enjoy. This is my grandma's style. Check it out.

Here is the main dish:

Yummy Baked Quinua (4 portions)

Ingredients:

2 cups quinua, very well washed (make sure you wash it in until no foam comes out. If the one you buy is really clean you will not have foam in the first time you wash it), salt.

2 onions, thinly sliced; 2 tomatoes, cubed; 3 TBS red pepper powder (or any red coloring that you like to use, optional); dash oregano; half pound of any melting cheese you prefer, cut in long slices (I prefer goat cheese or a similar); 1 hard boiled egg; 1 slightly beaten egg, a handful of grated cheese.

Preparation

Cook quinua in a casserole with 4 1/2 cups of water, don't put salt on until it is soft. Once it is soft, add salt as preferred. Leave aside. Sauteé the onions in high heat with a dash of salt, add the tomatoes, red pepper and oregano and cook until soft and liquid, in medium heat, adding a little water if needed. Set aside.

Fill a medium size baking pan with a layer of cooked quinua, a layer of the cooked onion and tomato mix, a layer of cheese slices, another layer of quinua, another layer of cooked onion, another layer of cheese slices and a layer of sliced hard boiled egg. Brush on the slightly beaten egg on top of the preparation, and sprinkle the grated cheese over it.

Bake for 15 minutes, or until the top of the baked quinua is beautifully browned. Turn off the oven and wait 5 minutes before serving. Have a yummy dinner.

Tip: make sure the quinua is not over cooked, nor over dry when you put it in the baking pan, as it will be cooked again in the oven and it will get even dryer.

Hope you like it.

Best regards,

Jackie

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