Background of quinoa

Quinoa is a particularly valuable, vegetable health proteins supplier. Perhaps the ideal that exists worldwide.

organic quinoaFor a long time, he served the Incas as the staple food staple, featuring the high levels of essential nutrients, essential vitamins, and minerals that could provide persons with everything they needed for healthy growth.

Quinoa features been providing the Andean peoples using its valuable ingredients for approximately 6,000 years . The Inca grain originates from the South of America and is mostly grown in Peru, Ecuador and Bolivia.

It is just a gluten-free crop and therefore ideal for folks who have cereal intolerance. Possibly persons with Candida infections can easily take in this cereal.

Which materials are in quinoa?

Small but powerful: The organic quinoa seeds are filled with minerals and high-quality health proteins . For instance, they contain significantly more health proteins than regular cereals. Compared: Quinoa grains consist of almost twice as much high-quality proteins as in rice. Especially for vegans and vegetarians, the grains certainly are a good source of health proteins because they consist of many essential proteins that the body can not make itself. The excessive protein content as well means that quinoa could be part of a low carb diet .

The grains happen to be also full of minerals. Particularly noteworthy is the iron content of more than 8 mg per 100 g. Cereals and various other pseudo-grains only have amaranthand millet to similar good values. For example, 100 grams of parboiled rice consists of only 1 1 mg of iron. Likewise spinach and beets , which are considered good sources of iron, usually do not come everywhere near these ideals. The huge calcium articles of quinoa should also get emphasized. At 80 mg per 100 g it comes near to dairy products which contain between 100 and 130 mg. Quinoa is therefore a good source of calcium for vegans.

Usage of quinoa

Quinoa ispreparedsimilar to the grain and can be eaten natural or cooked. First, the quinoa grains for every type of preparation must be rinsed thoroughly under running drinking water. For cereals, the grain can be crushed and softened or roasted added all together. Even salads get yourself a special preference from the roasted grains.

However, the most popular alternative is to make the grains equivalent to rice . To get this done, add quinoa with twice the volume of water in a pot, boil it briefly and let the grains simmer for about ten minutes at low heat. Then remove the pot from the heat and leave it covered with a lid to swell for another ten minutes. Now you have to add a tiny butter or high-quality linseed essential oil and period it with a small pinch of salt.

Quinoa should not boil for too much time, for the reason that grains drop their bite and their deliciously nutty flavour.