Quinoa is a wealth of healthy fatty acids, many vitamins and minerals. It is a source of wholesome and 86% digestible protein, which is why it is recommended in the diet of vegans and vegetarians. It does not contain gluten, so it can be eaten by people suffering from celiac disease and gluten sensitive. It has a low glycemic index, so it is also recommended for diabetics. No wonder that it is becoming more and more popular among people who want to live a healthy life.
How to cook quinoa?
Cooking quinoa is not difficult, just stick to the ratio of water to “porridge” and cooking time, otherwise instead of crispy grains we get overcooked mush. It is easy to boil it. But correctly cooked quinoa is impossible not to like.
Soak the quinoa in cold water and leave it for 15-20 minutes. Quinoa contains saponins, which give it a bitter taste. When soaking, saponins are reduced, making the bitterness disappear and the quinoa is more delicate. Then strain the quinoa with a strainer.
Put quinoa into the pan. There is 2 glasses of water for one glass of quinoa. Then add some salt to the pot, bring everything to a boil, then reduce the heat and cook the quinoa covered on low heat for 12 minutes. After this time, remove the lid, mix the quinoa, and when it is fluffy, leave it to cool for 5 minutes.
Serve ready quinoa with fresh or grilled vegetables. Quinoa leftovers can be put into an airtight container and stored in the fridge for up to 3-4 days. Eat cold, for example, in salads or when heated.
How to use quinoa in cooking?
Quinoa is a very tasty, delicate grains with a unique nutty taste, which works well as an addition to so many dishes that I can hardly see any restrictions in its use. Properly cooked, it will be firm, crunchy, though soft, and tasty both hot and cold.
Quinoa has a slightly sweet taste, therefore it is suitable for both main dishes and desserts.
We can replace it with potatoes, groats, rice and pasta. It can also be an ingredient in soups, stews and salads. You can add it to vegetable sauces, meats or fish. Works well in casseroles.
Quinoa can be used to make cookies or other sweet treats. Roasted beans can be added to e.g. yoghurt. It also tastes great with fruit and various desserts.
This super-healthy seed should be on the menu of everyone who cares about their body. Combining quinoa with other cereals, e.g. millet or rice, is great. Then we cook both plants in one dish.
Young leaves of all quinoa species are suitable for consumption. They are rich in vitamin C, beta-carotene and protein and can be successfully used for salads with various fresh vegetables.
Quinoa can also be ground in a flour/coffee grinder, which superbly enriches it with nutritional values and the taste of sweet and dry pastries.
Quinoa leaves can be eaten in the same way as spinach, fry in a pan with butter and garlic, and then serve until dinner. They also work well as ingredients for various types of stuffing for tarts, dumplings, pancakes or baked vegetables (e.g. peppers).