“Incas Gold” or “Mother of All Seeds” as quinoa was called among the Andes populations, thanks its nutritional characteristics, it was so considered by FAO to declare 2013 the “international year of Quinoa”. Quinoa is a herbaceous plant of the same family of spinach and beetroot, although, because its appearance, it is considered a pseudo-cereal. It has excellent nutritional properties. Unlike real cereals, Puffed Quinoa contains many quality proteins, and it is therefore a viable alternative to animal protein. Excellent ingredient to add to aperitif or dessert. Quinoa is gluten-free and is therefore indicated for people who suffer from celiac disease.
Puffed Quinoa. It may contains traces of gluten, soy, milk and nuts. Store in a cool and dry place away from direct sunlight.
-120g dark chocolate
-80g Puffed Quinoa
Sprinkle 120g of dark chocolate 70% and let it melt in bain-marie. Mix it well with a spatula by combining half a cup of bitter coffee or chopped coffee seeds until they become dust. Cover a cutting board with a sheet of baking paper. Combine 80g Puffed Quinoa to the molten chocolate and coffee, stir again and roll out the preparation on the paper. Cover it with a second sheet and passed over repeatedly with a rolling pin, thinning the chocolate layer as much as possible. Let cool in the fridge. Remove the paper from the sheet and break the dough with your hands. Inspired by a Peruvian recipe that mixes cocoa and quinoa seeds, this puff pastry with puffed quinoa has an intense taste of chocolate and coffee but with fruity notes. Perfect as a dessert after coffee, great for snacks too!
* The sodium content is exclusively due to the one naturally present