Quinoa, the "astronaut food," adds a crispy texture like sesame seeds to dishes!

Reported by Reporter Li Wei / Taipei

Quinoa, an ingredient from Peru, may be quite unfamiliar to many, but it actually boasts high nutritional value and was designated by NASA as a food for astronauts on long-term space missions. Guo Dongji, representative of the Peruvian Trade Office in Taipei, stated that Peru's rich geography and culture have given rise to colorful quinoa that is both distinctive and nutritious. Its appearance and plumpness are even superior to those from other regions, leading to the creation of a variety of delicious dishes.

Quinoa contains all the essential amino acids and minerals required by the human body. Its gluten-free nature also makes it easy for the intestines to digest. The United Nations Food and Agriculture Organization even declared 2013 as the International Year of Quinoa, hoping more people would come to know this "grain of hope" that could potentially help solve famine issues in the future.

This time, the Peruvian Trade Office in Taiwan collaborated with Nonzero Restaurant to host the "Peruvian Gastronomic Feast" on the 26th, inviting Peruvian Le Cordon Bleu chef Maria Rosa to demonstrate quinoa dishes on site.

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▲Quinoa has a pleasantly crisp texture, somewhat similar to sesame seeds. (Photo / Reporter Li Wei)

First dish: Tropical Fruit Quinoa Salad

1. Pour the cooked tri-color quinoa (black, red, and white—recommended to cook separately) into a plate, then add diced pineapple, grapes, mango, kiwi, and walnuts.
2. Season with sea salt and pepper, drizzle with olive oil and honey, stir well, and it’s ready to enjoy.

Rosa explained that quinoa comes in white, red, and black varieties. White quinoa has a richer flavor and can be seasoned with garlic, salt, and other spices during cooking. Once cooked, it’s ready to eat. As for the fruit salad demonstrated, you can use your favorite fruits and adjust the nuts as desired.

*How to cook quinoa: Use a 2:1 ratio of water to quinoa. Pour into a pan, cover with a lid, and simmer over low heat until the water is absorbed.

Second dish: “Lemon-Marinated Raw Fish Salad”—the most representative dish

1. Place the prepared raw fish slices on a plate, season with sea salt, pepper, and chili, then add chopped cilantro, celery, minced garlic, and red bell pepper.
2. Drizzle with fresh lemon juice and mix the ingredients evenly, letting the seasonings lightly marinate the fish.
3. Then pour in a generous spoonful of Tiger’s Milk sauce to enhance the flavor.
4. Finally, add purple onion, yellow sweet potato, Peruvian giant corn kernels, Peruvian popcorn corn kernels, and red bell pepper, mix well, and it’s done.