Today we will discuss the Quinoa, a seed native to the Andean region of America. The Incas called it “chisaya mama” meaning mother of all grains.
Quinoa, though apparently looks like a grain, it is not. Actually it is a plant of the family amarantàcies as chard and spinach. It is mainly cultivated for its edible seeds, cream and tiny as sesame
Properties of Quinoa
- It has a high protein content (12-18%).
- It contains all the essential amino acids.
- It is rich in dietary fiber, phosphorus, magnesium and iron.
- It is easy to digest.
- No gluten so it is an ideal food for people with celiac disease.
How to cook quinoa?
Quinoa is very versatile and can be used in both sweet and savory dishes. The most common way is to cook it like rice or cous-cous, cooked with vegetables like Risotto, for example.
Before cooking it must be washed with water several times to remove the saponin, a bitter substance that protects much of parasites.
For your cooking must be done in twice its weight in water or broth for about 12-15 minutes on low heat. Most of the seeds have to bust up