QUINOA, SACHA INCHI and STEVIA

I have promised to an Andean women rights organization (FUNDACION MUJER y FAMILIA ANDINA) who is trying to improve the conditions of women working in the countryside , that I write a little bit of their products. I have chosen three plants which grow in that area. They are QUINOA ( Chenopodium quinua),
SACHA INCHI (Plukenetia volubilis linneo) and STEVIA (Stevia rebaudiana).
First I give a little introduction :
Kinoa is a cereal with small round grains. It  grows on the Andean slopes 500 m above the sea level. It is very resistant also against the frost. It is very nutritious comparing to other common cereals. It contains lot of different kinds amino acids ,vitamin A, vitamin B (thiamine, riboflavin and niacin)and vitamin C and of course carbohydrates and fiber.
Here is one receipt updated for Northern Europe: KINOA  SALAD" EL DORADO"
-a full cup of cooked and rinsed kinoa grain
-15 pcs green olives (Spanish manazanilla)
-one whole paprika (Spanish pimiento piquidillo) from a preserving jar
-one or two cloves of garlic
-fresh parsley
First chop well the garlic and  then cut the olives and the paprika into similiar pieces and mix all well with kinoa
Before serving use Virgen Extra Olive oil as sauce and finish the final flavour. (20-30 ml)

SACHA INCHI or INKA NUT as some calls it, is very rich in omega fatty acids . You can eat the nuts toasted like almonds. The oil from the nut contains fatty acids: omega3 =48.6%, omega6=36.8% and omega9=8.4%.

STEVIA was a real surprise to me that it exists other plants than sugar cane and sugar beet which are sweet enough for human use and not contains sugar. You can use its leaves dry or eat fresh like the Indians and very few calories because it is not sugar.

CHEF THOR