Ingredients: Quinoa grains, from organic farming. Gluten free.
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Quinoa is a pseudocereal best known in countries like Bolivia, Ecuador and Peru. Both WHO and FAO have praised this food, very easy to grow and great nutritional properties, hence it is considered one of the most complete foods.
Ideal for athletes, since protein of high biological quality by having ten essential amino acids. Its carbohydrate content is less than in a normal grain fatty profile is excellent with a 90% unsaturated fatty acids. Rich in fiber and minerals like calcium, magnesium, phosphorus, potassium and iron. No oxalic acid, which comes in handy to maintain good levels of blood cholesterol and prevent the formation of oxalates, which would not allow the minerals it contains are absorbed in their entirety. Nor has gluten, so it is perfect for celiacs and can be considered a perfect food in vegetarian diets. Quinoa is eaten with sweet or savory flavors mixed with honey or chocolate. It tastes like brown rice, but with a texture more like semolina. We can cook and eat as if rice or add it to dishes like chicken. We can even put quinoa in dessert making our rice pudding of quinoa.
To cook the quinoa uses three parts water or broth to one part grain. Have it on medium heat for about 15 minutes, or until the grain becomes transparent. Try to make sure it is al dente, in the same way as pasta. The best thing is that as you go tasting, cooking until you find to your liking. The perfect cooking time is reached when each grain of quinoa has doubled its volume and releases its white germ. Serve freshly cooked immediately to keep its flavor and nutritional value. Or you can roast the beans in a pan before cooking to give a nutty flavor. Wash quinoa before cooking to remove the saponin containing, for it is rinsed a few seconds under running cold water, we see that by the saponin foams. Do not soak for more than a few minutes because this saponin despositaría on its surface and not achieve elimination.