Quinoa – what is it, useful properties, recipes for cooking dishes with photos

The content of the article

• Krupa quinoa
• Beneficial features
• Harm and contraindications
• How to make quinoa
• Quinoa Recipes
• Quinoa Salad
• Porridge
• Soup

Healthy nutrition, organic products, a balanced diet are gaining popularity among the population, as new gadgets and fashion trends. Globalization has made it possible to sample the cuisines of the peoples of the world that were previously inaccessible. Quinoa is a cereal crop, an annual plant of the Amaranth family, which came to us from South America. Grain is of ancient origin, known to mankind for more than 6000 years. Among the Indians, it was the main type of food, and the Incas called the plant “Golden Grain” and considered it sacred.

Krupa quinoa

Rice quinoa, i.e. quinoa – cereal grain crops related to resistant pseudo-grain plants, because the usual zone of cereal growth is terraces and valleys of mountain slopes, whose height is more than 4000 meters above sea level. The plant reaches two meters, on a long stalk of light green color there are oval castings and fruits, like clusters. Grain seeds are similar in appearance to buckwheat. The color of the cereal depends on the color of the plant itself, it can be beige, black, red-brown.

Beneficial features

In terms of nutritional value and impact on the human body, gold grain cannot be compared with any cereal crop. The calorie content of quinoa is 367 kcal per 100 g. Quinoa is a source of valuable easily digestible vegetable protein, the content of which depends on the variety and can reach 20%. This substance supplies the body with all the essential amino acids. This makes the plant a recommended food for children, pregnant women, athletes, vegetarians, the elderly.

Rice quinoa contains vitamins A, groups B, C, E, choline, amino acids, antioxidants, trace elements – iron, phosphorus, zinc, magnesium, potassium, as well as fiber, fatty acids (omega-3), carbohydrates. Thanks to lysine, which is part of the grain, when it is used in the body, calcium is well absorbed, which contributes to the healthy formation and strengthening of bone tissues. Regular use of cereal in the diet is the prevention of arthrosis, arthritis, and other diseases of the musculoskeletal system..

Quinoa promotes the rapid healing of wounds, prevents the development of anemia, hair loss, prevents the appearance of lethargy, irritability, distraction. Due to the presence of fiber, cereal is useful for patients with diabetes, people suffering from hypertension, cardiovascular diseases, overweight. It helps to remove toxins, allergens from the body, normalizes blood sugar levels. The composition of the cereal includes a large amount of phytic acid, which prevents the development of malignant neoplasms, lowers cholesterol.

Quinoa grows in the highlands of Peru and Chile, where the law prohibits the use of plants for gene modifications. Gluten is not a part of grains, i.e. gluten, which can provoke the development of allergic reactions. The benefits of quinoa are manifested in anti-allergic, anti-inflammatory, immunostimulating effects. Easily digestible cereal has a low glycemic index, therefore it is indicated for the prevention of cancer, diabetes.

Harm and contraindications

A dish of quinoa seeds will not bring definitive harm, but the saponins that make up the cereal affect the human body ambiguously. When they enter the blood through a vein, they have a toxic effect, but with food they are harmless and even useful. In an adult, saponins contribute to the normalization of cholesterol metabolism, improve pancreatic function. The main part of the harmful substance is removed when the seeds are cleaned from the shell, the rest – when washing, soaking.

The cereal contains a high content of oxalates – salts, esters of oxalic acid, an excess of which can lead to disruption of the kidneys, up to the formation of stones. In order to avoid problems, people with gastritis, pancreatitis, cholecystitis, gout before using unusual cereals are recommended to consult a doctor and introduce it into the diet gradually. A similar situation develops for young mothers during lactation, during this period it is recommended to refrain from eating exotic grains.

How to make quinoa

Rice quinoa has a neutral taste with a nutty finish and herb aroma. How to cook quinoa correctly? To cook cereal deliciously, you need to soak the cereal for several hours in cold water. Then rinse well, pour liquid in a ratio of one to two. Cook for 15-20 minutes from the moment of boiling. During cooking, the amount of quinoa increases four times, so it is recommended to use the appropriate capacity for cooking. With the seeds of this plant are perfectly combined: basil, garlic, cumin, thyme, rosemary, chili and lime.

The taste of quinoa beans is not pronounced, from this cereal you can cook both spicy and sweet dishes. It is added to hot, cold appetizers, salads, side dishes, casseroles and soups, used as an alternative to meat during fasting or for vegetarian cuisine. Quinoa seeds can be added to cakes or sprinkled with baked goods. In this form, they will give the dish a unique, rich taste and aroma.

Quinoa Recipes

Rice quinoa is a versatile cereal from which you can cook various delicious dishes – from simple cereal with nuts and dried fruits for breakfast to delicious exotic salads for a special occasion, or unusual sweet desserts for children. In vegetarian nutrition, quinoa seeds are used as an alternative to meat – they prepare sandwich pastes, salads, casseroles and other dishes. Learn to cook warm salad, quinoa soup and porridge to diversify your diet.

Quinoa Salad

• Time: 60 minutes.
• Servings Per Container: 3-4 Persons.
• Calorie content: 102 kcal per 100 g.
• Purpose: for lunch, afternoon tea.
• Cuisine: American, European.
• Difficulty: medium.

Nutritionists consider the unusual cereal of the Indians indispensable, tasty and extremely healthy. Quinoa contains several times more fiber, folic acid, complex carbohydrates, riboflavin, and alpha-tocopherol than wheat and rice. Easy digestibility and valuable protein composition allow you to compare cereal with breast milk. In many cuisines of the world, Inca gold grain is used in combination with vegetables. For example, a warm salad with this cereal is perfect for people who are on a diet or fasting or vegetarian..

Ingredients:

• quinoa – 150 g;
• water – 250 g;
• leek – 1-2 pcs.;
• garlic – 1-2 teeth .;
• chili pepper – 0.5-1 pcs.;
• carrots – 1-2 pcs.;
• tomatoes – 2 pcs.;
• green onions – 25 g;
• balsamic vinegar – 2 tbsp. l .;
• olive oil – 3 tbsp. l .;
• ginger to taste.

Cooking method:

1. Wash, peel and chop carrots with fine straws.
2. Cut the tomatoes into slices, and the white part of the leek in rings.
3. Grind garlic and chili.
4. Fry the prepared vegetables in vegetable oil for 3-5 minutes, then add balsamic vinegar. Continue to simmer vegetables over medium heat until all liquid has evaporated..
5. Rinse quinoa well with cold water, add to vegetables and add water. Cover the container and simmer for 15-17 minutes over low heat..
6. Leave the salad to cool for 20-30 minutes, then decorate with chopped herbs.

Porridge

• Time: 30 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 135 kcal per 100 g.
• Purpose: for lunch, for breakfast.
• Cuisine: American, European.
• Difficulty: Easy.

Quinoa porridge is a worthy alternative to almost all cereals. It can be replaced with oats, rice, buckwheat, wheat in any recipe, the dish will not spoil from this, but will sparkle with new flavoring colors. Rice quinoa porridge, eaten for breakfast, will give strength and provide a charge of energy for the whole day. Before cooking, it is recommended to peel the seeds from the husk, rinsing them with water, as they taste bitter. In large supermarkets, cereals are already sold in peeled form, but they also need to be washed and soaked. To find quinoa for sale, look at the photo below, how it looks.

Ingredients:

• quinoa – 250 g;
• water – 500 ml;
• salt to taste;
• butter – to taste.

Cooking method:

1. Grains must be soaked for 2-3 hours in cold water. After that, drain it and pour quinoa into the pan.
2. Pour porridge with water and salt to taste.
3. Cook cereal for 15-20 minutes on low heat.
4. Add butter.

Soup

• Time: 90 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 55 kcal per 100 g.
• Purpose: for lunch.
• Cuisine: American, European, Russian.
• Difficulty: medium.

A light, delicious quinoa-supplemented diet soup is especially beneficial for people with gastrointestinal problems. You can cook it according to the basic recipe. If you add or replace some products, the taste and nutritional value of the dish will change. Vegetarians instead of meat broth use vegetable or mushroom. You can add your favorite vegetables and spices to the classic dish recipe to give it a rich taste and original aroma..

Ingredients:

• water – 2.5 l;
• quinoa – 120 g;
• chicken fillet – 0.5 kg;
• potatoes – 3-4 pcs.;
• onion – 1 pc.;
• carrots – 1-2 pcs.;
• vegetable oil – 3-4 tbsp. l .;
• salt, pepper, bay leaf – to taste;
• parsley – 25 g;
• dill – 25 g.

Cooking method:

1. Wash the chicken fillet, add water, add bay leaf, salt and pepper to taste, put cook on medium heat.
2. Chop the onion, grate the carrots on a coarse grater, fry in vegetable oil for 5 minutes until golden.
3. Add large diced potatoes to the soup..
4. Fall asleep pre-washed quinoa, cook for 10 minutes.
5. Remove the chicken fillet, cut into small pieces, return to the soup.
6. Add fried onions and carrots, cook until tender..
7. Sprinkle the prepared soup with chopped parsley and dill..