- Apr 23rd 2015
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While quinoa is usually considered to be a whole grain, it is actually a seed.
Sometimes called the “mother of all seeds”, it features high nutritional properties, delicious taste and crunchy texture - a recipe for great versatility in the kitchen.
Quinoa was a staple food for thousands of years in the Andes region of South America as one of just a few crops the ancient Incas cultivated at such high altitude.
A few facts about this tasty and healthy ingredient
- Quinoa has the highest protein content of all the whole grains
- For this reason it’s ideal for vegetarians and vegans
- It provides all 9 essential amino acids, making it a complete protein
- Quinoa is a gluten-free and cholesterol-free whole grain
- It is kosher for Passover
- It is almost always organic
- Last but not least, it offers lots of fibre and minerals such as phosphorus, magnesium, iron and zinc and is low in calories
Cooking with Quinoa
Unlike many grains, quinoa tastes great on its own. Add a bit of olive oil, sea salt and lemon juice and enjoy!
Nevertheless, thanks to its delicate flavour, it matches very well with lot of ingredients and you can use it to prepare soups, or as side dish with meat, fish and vegetables.
Try to toast the quinoa seeds for a few minutes before boiling them: you’ll greatly enhance the taste.
Quinoa takes less time to cook than other whole grains – just 10 to 15 minutes.
Prepare quinoa as you would prepare rice. Cover it with water or vegetable broth and boil until soft, about 15 minutes.
Looking for an idea to amaze your guest? Prepare quinoa with broccoli, pine nuts and ginger for a tasty and delicious vegetarian dinner.