Quinoa is a staple food of the Incas and the Indians in Peru, Ecuador and Bolivia. Quinoa is high in protein. It contains iron, calcium and phosphorus, B vitamins and vitamin E.
Soak quinoa in warm water mixture at least 12 hours. Rinse and drain well. Saute annatto seeds in oil for several minutes, or until oil turns yellow, and remove with a slotted spoon. Saute onions in the same oil, adding garlic at the last minute. Add quinoa and stock and bring to a boil. Skim, reduce heat, cover and simmer for 1 hour or more on very low heat. About ? hour before serving, stir in the potatoes and salt. About 10 minutes before serving, add cilantro. To serve, remove cilantro and stir in cultured cream and cheese.
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|Serving Size: 1 Serving (1573g)|
|Recipe Makes: 6|
|Calories from Fat: 145 (29%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 13.3mg||4 %|
|Sodium 4371.6mg||151 %|
|Potassium 1472.5mg||39 %|
|Total Carbohydrate 62.5g||18 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 55.4g|
|Protein 27.6g||39 %|
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Calories per serving: 506
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