2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Quinoa is a South American cereal that has recently become very popular around the world. The seeds of quinoa are small grains with a diameter of 2 millimeters and are very useful.
Quinoa is a plant that was cultivated by the ancient Incas. Quinoa contains more than 20 percent protein and is recommended for vegetarians to compensate for the lack of meat.
Quinoa contains over 20 amino acids, zinc, calcium, B vitamins, phosphorus and iron. Quinoa beans are light or dark. Quinoa is boiled in boiling water for about 15 minutes.
Care should be taken with the addition of salt to the water, as quinoa beans have a slightly salty taste due to their high mineral content.
Boiled quinoa beans look like caviar. To boil quinoa, you need 1 cup of quinoa beans, 2 cups of water, half a teaspoon of salt and 20 grams of butter.
Before cooking quinoa must be washed. Cooking is done over low heat so that the quinoa can absorb the water. Then add the butter and cover with a lid. Holding the lid firmly, the container shakes slightly.
If you want the quinoa to have a softer and more pleasant taste, soak the beans for three hours before cooking. If you want it to taste richer, fry them in a dry pan before cooking.
Quinoa it is suitable to be added to various types of salads, soups or used as a side dish for meat or fish. Quinoa is added to muesli and desserts.
Quinoa has an aroma of walnuts and fresh grass and has a very interesting taste. The consistency of quinoa is close to that of couscous. When cooking quinoa increases fourfold.
Quinoa can be used as a substitute in all rice or bulgur recipes. It has a pleasant enough taste and is very nutritious. In combination with meat or vegetables it is very tasty.
It can also be served simply with the addition of a little more melted butter. Combined with favorite spices quinoa is a very nice and useful addition to the table. And the way the berries crack when chewed makes them interesting for young children as well.
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