Quinoa groats rarely appear on the shelves of Russian stores, therefore they are not very popular. However, dishes made with quinoa taste good and can significantly diversify the diet.
Quinoa is a cereal with an ancient history. The first mention of cereals is found in the Inca culture. It is a very tasty product with a high nutritional value. However, due to the high calorie content, quinoa dishes are unlikely to be suitable for a diet.
Who is quinoa for?
The cereals contain a large amount of vegetable protein, which is especially necessary for the nutrition of vegetarians. In addition, the grain culture contains amino acids and groups of vitamins necessary for the body.
By consuming grain crops, a person gets almost all the components that are found in meat products. Groats are supplied to the Russian markets from Latin American countries, where the use of genetic modifications is prohibited.
It is not recommended to introduce quinoa into the menu for people with kidney disease due to the presence of oxalates in the cereal. But this product can be safely consumed by patients suffering from allergies, since the grain contains gluten.
How to cook quinoa
It must be said that the process of preparing cereals does not differ from the preparation of other cereals, for example, rice. It is advisable not to rinse the grain before boiling. In this case, the dish will acquire a bitter taste. But in the boiled cereal, much more nutrients will remain.
If the bitter taste causes dislike, the cereals are soaked in cold water for several hours, or overnight. The prepared grain is thoroughly washed and transferred to a saucepan. Pour cereals with water in a ratio of 1: 2.
Boil quinoa with strong heat. As soon as the water boils, the heat is reduced to slow and the grain continues to simmer for 15 minutes.
The finished cereal looks pretty original. Inside the grain, a transparent center is obtained, around which the shell is located. Quinoa tastes and consistency is slightly similar to delicate couscous. Often, cereals are compared to caviar, since when consumed, quinoa seeds burst like eggs.
It should be borne in mind that during cooking, quinoa increases in size by about 4 times. Therefore, it is recommended to use dishes of the appropriate size for cooking.
To make the cereal more crumbly, you can pre-heat it in a pan for 2-3 minutes. This method is especially suitable for preparing side dishes. Salting the finished dish is optional - quinoa contains many minerals that give the dishes a salty taste.
