– Seaweed Place Chilean Seaweed Salad
– Olive oil
– Sesame
– Balsamic vinegar
– Cherry tomato
– Red Onion
– Quinoa

– Hydrate algae for 5-7 minutes
– Toast Quinoa
– Dress algae with oil, aceto, sesame and salt
– Prepare Tomatoes and Onion
– Mix ingredients

– 1 Pouch of Seaweed Place’s cooked and chopped Cochayuyo (250 grs.)
– 270 grs. cooked corn
– 1 avocado
– 1 tomato
– 1/2 onion
– 1/2 cucumber
– 2 lemons
– Olive oil
– 1 tie of parsley
– Salt and pepper as preferred

– Open pouch of Cochayuyo
– Wash in strainer
– Chop onion into squares
– Chop ingredients
– Mix ingredients and season

– 30 grs. of Cochayuyo
– Red Onion
– Parsley
– Salt
– Cumin
– Dressing

– Boil the Cochayuyo for 40 minutes
– Let it stand for 30 minutes in the same water
– Chop onion into squares
– Chop parsley
– Chop Cochayuyo
– Mix ingredients and season
– Stir-fry all the ingredients until the onion looks crystalline
– Fill empanada dough
– Bake it for 20 to 25 minutes

– Pouch of Bolognese Cochayuyo Seaweed Place
– Pasta of your choice
– Parmesan or vegan cheese according to owns preference

– Heat Seaweed Place’s Cochayuyo Bolognese sauce
– Cook pasta of your preference
– Add cheese of your choice and serve
– Low in sodium product, add salt as preferred

– Avocado
– Lemon
– Coriander
– Red paprika
– Yellow paprika
– Red Onion
– Salt
– Olive oil

– Boil Cochayuyo for 40 minutes
– Let stand for 30 minutes in the same water
– Chop all the other ingredients
– Incorporate them
– Season as wished with lemon, salt and olive oil

– Seaweed Place Cochayuyo Julianne cut
– Chopped onion
– Ground beef
– 2 eggs
– Basil

– Boil Cochayuyo for 40 minutes
– Let stand for 30 minutes in the same water
– Chop onion into squares
– Chop Cochayuyo into squares
– Stir fry both ingredients
– In a separate bowl, mix the meat with the chopped basil and the eggs
– Incorporate the onion preparation with Cochayuyo and mix everything with the meat
– Separate mixture by making hamburgers manually
– Bake for 20 minutes

– Seaweed Place Seaweed Salad
– Olive oil
– Sesame
– Balsamic vinegar
– Salt
– Fresh white cheese or cottage
– Baguette bread

– Hydrate the Seaweed Salad for 5-7 minutes
– Cut bread into slices
– Add olive oil and then bake
– Season as wished with balsamic vinegar, sesame, salt and olive oil
– Incorporate salad after dressing in bread and serve