Bolivian Souffle: Who Wants Huminta?

Quinoa recipe is getting popular these days not only because of its delightful taste but the essential nutrients that the grain can give. Want to try a good recipe made of quinoa?  I’ll share one with you today.

Quinoa comes from the species of goosefoot and a grown like crop that has edible seeds. It is closely related to beets, spinach and tumbleweeds. The food crop was originated in South America particularly in the Andean region. It was believed that it was domesticated for human consumption. It grows best in cool climates and in sandy soil and in the last decade has become extremely popular thanks to the impressive quinoa nutrition facts.

When cooked in any recipe, it will surely be a hit meal for everyone. It has smooth texture and taste great when cooked. Quinoa is also easy to cook and prepare but this requires a good cooking tips to achieve its delightful taste. Here is Huminta which is a Bolivian food style of soufflé. Huminta is one of the popular Latin American dishes that are made of corn or quinoa. It has very satisfying taste and wrapped usually inside the corn leaves and steamed.

If you ant to try this recipe just simply prepare the following ingredients, 4 cups of quinoa, cooked, 3 drops of anise extract, 1 cup of tofu, ½ teaspoon sea salt, 1 cup winter squash, cooked, 1 teaspoon of unrefined vegetable oil, /4 cup of tahini and ½ cup of bread crumbs.

To cook and prepare this recipe just do the following:

  1. Mix the quinoa, tofu and squash in a food mill.
  2. Blend the tahini, anise and salt lightly.
  3. Place oil in a casserole.
  4. Place half bread crumbs in the casserole and rotate it to form a thin layer of crumbs.
  5. Add the quinoa mixture then the additional bread crumbs.
  6. Let it cover and bake for one hour.
  7. Serve while hot while the leftovers can be pan fried.

Finally you have your own Bolivian Huminta made from quinoa.

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