Here in Quinua Peru
There is so much to be shared!
CITY TOURS AND TREKKING
We offer a tour of the town showing the main streets and attractions of the pueblo such as the artisan workshops, the museums, the square, the colonial church, and the town market. And finally to the quinoa grass, the scene of the battle of Ayacucho and the 44m high obelisk.
We also offer trekking around the town so that guests and tourists, in general, can appreciate all the natural beauty, fauna, flora and geography such as the Osqowillca forest, the Condor Cunca mountain, the Yana Ccocha lagoons, Zara Ccocha, Toqto Coccha, Collpa hot springs, Mamchay Pampa canyon and more.
WARI RUINS TOURS
We offer tours around the Wari archaeological complex, Wari site museum, round trip transportation by mini-van.
Quinoa Found in Peru
The origins of quinoa date back 3,000 to 4,000 years ago, when it was first used for consumption in the Andean region of Bolivia, Peru and Colombia.
This grain-like seed served as a stapes food in the Incan diet, leading the Incas to call it the “mother grain”. The Incan emperor would break ground with a golden implement at the first planting of the season to show respect for what the pant provided them.
During the European conquest of South America, the Spanish Colonists scorned quinoa as “food for Indians”, going as far as actively suppressing and forbidding its cultivation. Luckily for us, the Spanish were not successful and quinoa is flourishing once again, finding its way here to the United States and onto our plates today.
Fast forward to the 1980s, high in the Colorado rookies, where a pair of Americans who studied spirituality in the Bolivian Andes once more initialized the significant cultivation of quinoa, for the first time since the fall of the Incan civilization. Soon the United Nations declared this obscure plant to be a “superfood”, with a protein value equal to that of milk. NASA even placed it high on its list of possible foods for long-duration manned
here are roughly 120 known varieties of quinoa, according to the Whole Grains Council. The most commercialized types are white, red, and black quinoa. White quinoa is the most widely available in stores. Red quinoa is more often used in meals like salads since it tends to hold its shape better after cooking. Black quinoa has an “earthier and sweeter” taste. You can also find quinoa flakes and flour.
Fields of Quinoa here in Quinua, Peru.
