Culinary reviewers say that the worldwide craze for healthy couscous is being replaced by the fascination with other healthy foods. Meet Quinoa! This hearty cereal is full of protein and fiber and contains B vitamins, phosphorus, iron, calcium and zinc. Quinoa is a treasure for vegetarians, the protein in this cereal is closest to milk and contains about 20 amino acids.
Quinoa is a traditional food of the Incas and was more popular than potatoes and corn. The Indians called him "the mother of all grains" and the spring sowing began with a ceremony of planting quinoa, cultivating the land for her with special golden hoes. The Spanish conquistadors, and fighting the national religious rites of the Incas, went so far as to ban the cultivation of quinoa. The culture has been cultivated for a long time in very limited areas. The grain fell into oblivion for many millennia, until the surge of interest in the culture of pre-Columbian America, scientists "looked closely" at quinoa. Here amazing discoveries were made regarding the benefits of the "forgotten" cereal. The unique combination of anti-inflammatory phytonutrients in quinoa makes it useful for suppressing various inflammatory processes, the protein in this cereal is closest to the animal in terms of a set of amino acids, and the presence of beneficial oleic acid allows it to be recommended for problems with the cardiovascular system. To boost the popularity of this healthy product, 2013 has been declared the International Year of Quinoa by the United Nations. Learning more and more about quinoa, culinary experts tried it all in new and new recipes and came to another discovery - it's delicious! In addition, the "miracle cereal" can be used instead of almost any other cereal - rice, buckwheat, millet, cook porridge from it, serve as a side dish, add to soups and salads. Boiled quinoa has a light, "fluffy" texture and a pleasant nutty flavor. Quinoa is also used to make flour for making breads, muffins, pancakes and pies.
The nutty flavor of quinoa is great for light, summer salads with herbs and fruits. Try making a dish like this with a fragrant honey sauce. You will need:
- 2 teaspoons of freshly grated ginger root;
- ¼ glass of liquid honey;
- 2 tablespoons of white wine vinegar;
- 2 tablespoons of freshly squeezed lemon juice;
- ¼ cup of olive oil;
- 1 glass of water;
- 1 cup of quinoa;
- ½ cup cashew nuts;
- ½ cup of sweet red salad onions, cut into thin half rings;
- 1 cup of large seedless grapes;
- 1 head of iceberg lettuce;
- salt.
Quinoa is very easy to cook. Usually they are sold already washed, but just in case, check the directions on the packaging. Pour cereals into a saucepan, cover with water, add a little salt and bring to a boil. Cover with a lid, reduce heat and cook for about 15-20 minutes over low heat until the liquid is completely boiled away. Loosen the prepared cereal slightly with a fork and cool.
Whisk in a light sauce of olive oil, vinegar, honey, lemon juice, chopped ginger and garlic. Tear the washed and drained salad into pieces and place in a deep bowl with the quinoa, add onions, halved grapes and chopped nuts. Season with sauce and mix. Put the salad in the refrigerator. It will be tasty and healthy for at least two to three days.
For those who do not eat meat, the recipe for quinoa and corn patties, similar to the so-called Mexican "pies" of chimichuri, may seem especially attractive. Take:
- ½ glass of quinoa;
- ½ cup corn kernels;
- ¼ cups of cornmeal;
- 2 chicken eggs;
- ¼ cup finely diced red onions;
- 2 tablespoons of chopped parsley;
- 3 cloves of garlic;
- 1 cup of bread crumbs;
- cayenne pepper and salt;
- 2 tablespoons of olive oil.
Boil quinoa in 1 glass of water. Add corn 5 minutes before cooking. Refrigerate cereals and grains. Whisk eggs lightly, toss with cornmeal and herbs, season with salt and pepper, add onion and quinoa to corn mixture, add bread crumbs and minced garlic to the minced meat. Heat the olive oil in a skillet and fry the patties until golden brown. Serve with a light vegetable salad.
