Quinoa, Mexican Style

Already 6000 years ago the Andes people appreciated the healthy and especially protein-rich quinoa grain, which is therefore still called gold of the Incas.
The spicy dish is vegan, gluten and lactose-free and contains neither additives, preservatives nor flavor enhancers. A hint of coriander gives it the typical fine and extraordinary taste of Central American dishes.

Preparation:
Stir the contents into boiling water and leave to stand for 8 minutes.