Whole grains such as whole wheat, brown rice, quinoa and other grains contain the nutritious part of the grain that is stripped out during refining and processing that creates white flour and white pasta.
Grain-based salads, served hot or cold and often made with quinoa, rice, millet, barley, or bulgur, provide a variety of textures and a pleasing, nutty contrast to other ingredients in a finished dish.
Rice with the addition of vegetables, nuts and seeds, or fruit is the most used filling but you can experiment with other small grains such as quinoa, millet or barley, or even pastas such as orzo.
Above the sea, the indigenous species include the potato, maize, oca (Oxalis tuberosa), and quinua (Chenopodium quinoa), and the exotic species, wheat, barley, oats, alfalfa (Medicago saliva), and most of the fruits and vegetables of the northern temperate zone.
Among the more important productions, the potato, oca (Oxalis tuberosa), quinoa (Chenopodium quinoa) and some coarse grasses characterize the puna region, while barley, an exotic, is widely grown for fodder.
Indian corn, quinoa, mandioca, possibly the potato, cotton and various fruits, including the strawberry, were already known to the aborigines, but with the conqueror came wheat, barley, oats, flax, many kinds of vegetables, apples, peaches, apricots, pears, grapes, figs, oranges and lemons, together with alfalfa and new grasses for the plains.
In the sierra region, wheat, barley, oats, quinua (Chenopodium quinoa), alfalfa, Indian corn, oca (Oxalis tuberosa) and potatoes are the principal products.
Maize and quinoa (Chenopodium quinoa) were known in Chile before the arrival of Europeans, but it is not certain that they are indigenous.
The two indigenous products which receive most attention, perhaps, are those of quinoa and coca.
Quinoa is grown in large quantities, and is a staple article of food among the natives.
Patrons can enjoy classics, such as eggs and bacon, while also catering to the healthy and diet conscious, with sides such as quinoa or fruit, and vegetarian-friendly specialties, such as Suzies Herbed Tofu and Bob's Tofu Burrito and gluten-free hotcakes.