Quinoa Tamal-Peruvian Dish

Tamal de Quinoa contained two types of quinoa seeds (red/light golden), kalmata olives, roasted peanuts, and seasonal pork ( cooked in chili, cumin, annatto seeds, garlic, salt, pepper, and white onions). This is GLUTEN FREE dish and cooked in olive oil instead of lard to reduce high fat content.

History :

Quinoa (pronounced keen-wa or kee-noo-ah) was a sacred food for the Inca , who called it chesiya mama, the "mother grain." Each year the Inca emperor, using a golden spade, planted the first quinoa seeds of the season, and a the solstic, priests bearing golden vessels filled with quinoa seeds made offerings to Inti, the Sun.

Quinoa seeds are rich in protein, high in fiber, and a good source of lysine, calcium, phosphorous, and vitamins B and E.