Quinoa - The Versatile Super Seed.

Quinoa is not a grain, but a seed. As most seeds, it is wheat and gluten free and contains protein. In fact, Quinoa contains all essential amino-acids, which makes it a complete protein. It is also rich in calcium, iron, magnesium, zinc, potassium and B vitamins, including folic acid. It is low fat, easy to digest, and doesn’t raise blood sugar level like wheat based grains and white rice.

Quinoa comes in yellow, red or black color, but it doesn’t vary in taste, so it is possible to combine different types of quinoa in one dish. It looks good. Texture wise, in my experience, red and black quinoa types are more chewy than the yellow one.

yellow quinoa seed

I love cooking with quinoa because it is so versatile! It can be a great substitution for cous-cous, bulghur wheat or rice and it tastes great. It can also be served cold of hot and is suitable for both sweet and savory dishes. Quinoa can be served as porridge for breakfast, as a side dish or as a salad, made into sweet pudding for dessert, and it is possible to even bake with it!

Quinoa is cooked by simply boiling it in water just like rice, but for a shorter time. It is ready when the germ is separated from the seed, which should take about 10 minutes after the water is boiling. It can also be sprouted. It takes 6 hours to soak one cup of quinoa. Sprouts will appear in less then one day and will yield 2.5 cups.

 yellow quinoa seeds


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