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Therequinoait is a highly digestible, protein-rich food with a pleasant taste. Speaking of thequinoawe have already revealed its properties: rich in fibers and minerals such as phosphorus, magnesium, iron and zinc, an excellent source of vegetable proteins, and also suitable for celiacs as it is totally gluten-free.
There quinoa in the kitchen
Therequinoait is highly versatile and goes well with many ingredients, plus if iquinoa seedsthey are toasted for a few minutes before being boiled, giving an extra edge to the flavor. Even if thequinoait is not a cereal (it does not belong to the grass family), can give life to soups and minestrone, can accompany meat and vegetables and can be cooked just like other cereals. Therequinoa in the kitchenit can give life to ground coffee: quinoa flour is very useful for preparing cakes, timbales and baked goods. Bringing a plate of quinoa (seeds) to the table is unmatched, however, too fresh quinoa leaves they are edible.
The calorie content amounts to 368calories per 100 grams of product.
This photo shows the quinoa bread (produced with the flour of this seed) excellent for celiacs.
From the vegetable garden to the plate
If you like life in the garden (trust me, it can give you great satisfaction), take a look at the articleHow to grow quinoaso as to start the self-production of this incredible food.
Thequinoa-based recipesthere are many starting from summer salads to conclude the seasonal cycle with winter soups.
An energizing recipe for the summer consists of a salad based on quinoa with lemon and avocado. This light recipe it can be enriched with peppers and courgettes. Let's see what is needed for the preparation:
- 100 grams ofquinoa
- 2 glasses of vegetable broth
- 1 cucumber
- 1 fresh lemon
- 1 sprig of dill
- 50 grams of almonds
- 1 avocado
- Balsamic vinegar
- Just enough olive oil
Wash the beans wellquinoa.Boil the broth and in the meantime, sauté the quinoa with a drizzle of olive oil. There quinoa it should not be golden, so a couple of minutes of cooking will be enough. Then add the broth and cook for 15 minutes.
Transfer the quinoa in a bowl and let it cool. Meanwhile, clean all the vegetables, cut them and add them to the quinoa. The dill must be finely chopped.
In a bowl, prepare the vinegrette with the lemon juice, two tablespoons of olive oil and one of balsamic vinegar, pour the liquid over the cooled quinoa and mix. Only once impacted, add the avocado cubes.
The original recipe of the Quinoa Soup of Peru