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Quinoa is also called the gold of the Incas.

Quinoa or Peruvian rice also called the gold of the Incas was grown in the countries of the Incas and Aztecs for ages and was the basic source of carbohydrates. Quinoa is classified as so-called worldwide super food due to rich variety of valuable minerals, vitamins and anti-oxides in its composition.

This is not a typical grain and belongs, similarly to amaranth, to amaranthus plants and the same species as beetroots and spinach. Quinoa is closely related to white quinoa available in Poland, widely considered a weed. In Poland it is not popular but it is worth getting interested in its exceptional properties which make it an excellent healthy product and can be an excellent component of diet regardless of which objective is set up – weight loss or muscle build. Quinoa can replace rice, groats or potatoes successfully. There are white, red and black quinoas. The white one is the most popular and universal type of quinoa – othe packet is simply labelled “Quinoa”. It has light creamy and light yellow colour and mild and delicate and nutty flavour.

Quinoa contains, among other things, lysine and isoleucine, amino acids featured in animal products. Lysine is an irreplaceable exogenous amino acid necessary to re-grow and repair body cells – thus it acts against cancer. Exogenous amino acids are those which our systems can not generate and therefore they must be taken from food.

Quinoa is a good source of energy due to starch content. Moreover, contrary to other popular grains, is a real treasure chest of vitamins and micro-elements, like magnesium, iron, copper, zinc, potassium, phosphorus, manganese, calcium, folic acid and anti-oxidants: quercetin, kaempferol, fumaric and vanillic acid – concentration of these substances is sometimes higher than in case of blueberries. Apart from that, quinoa contains E vitamin influencing positively look of our skin, hair and nails, owing to which fatty acids preserve their stability even during boiling. It is rich in B vitamins including B6 vitamin which along with magnesium care for our nervous and circulatory systems.

Quinoa contains more calcium than milk, what is more calcium from quinoa is more easily assimilable than calcium from milk! Furthermore, quinoa protein is complete, i.e. it provides all the necessary exogenous amino acids. Because of that, quinoa is an ideal food for people intolerant of lactose, vegetarians, vegans, young children, pregnant women and breast feeding mothers. What is significant, quinoa is a gluten-free product, so fearlessly it can be eaten by people suffering from celiac disease and gluten intolerance.

Quinoa contains more calcium than milk, what is more calcium from quinoa is more easily assimilable than calcium from milk! Furthermore, quinoa protein is complete, i.e. it provides all the necessary exogenous amino acids. Because of that, quinoa is an ideal food for people intolerant of lactose, vegetarians, vegans, young children, pregnant women and breast feeding mothers. What is significant, quinoa is a gluten-free product, so fearlessly it can be eaten by people suffering from celiac disease and gluten intolerance.

Glycemic index of quinoa is slow and amounts to only 35, which means it does not increase sugar level in blond and helps stabilise insulin level. Not accidently, quinoa is recommended to people threatened to occurrence of II diabetes. Quinoa is also an ideal food for people wishing to lose some weight as sugar level remains in blood at the same level for longer after meal containing quinoa, which means they avoid snacking.

What is more, fearlessly it can be eaten by people on reduction diet. This is particularly important as while slimming carbohydrate products, e.g. grain products are given up. Quinoa can supplement such deficiencies probably inconvenient to others. It needs to be emphasized that quinoa contains fibre twice more than most popular grains. Therefore, it acts against constipations successfully, so it reduces a risk at falling ill with tumours of lower section of digestive system (anti-oxidants also have anti-tumour activity). Moreover, a dish prepared with quinoa must be more nutritious and improves activity of digestive system and suppresses your appetite.

Quinoa works well in both sweet and exquisite dishes.

How to boil quinoa?

Quinoa is boiled similarly to rice. However, quinoa must be soaked before boiling owing to which it is tastier and has light nutty flavour.

Basic recipe (after boiling there are 4 glasses)

  1. a glass of dry quinoa grains

  2. a glass of water

  3. ¼ teaspoonful of coarse sea salt

 

 

  • Pour quinoa into the sieve and rinse it thoroughly in running cold water, stirring vigorously for several minutes in order to remove bitter saponins from its surface.

 

  • Drain it well. Quinoa grains are tiny so if they pass through the sieve, rinse them in the bowl changing the water twice, three times until it stops becoming foamy. Then, drain with linen/gauze.

 

  • Do not soak it too long as it overcooks!

 

  • Pour two glasses of water into rinsed grains and add ¼ teaspoonful of salt.

 

  • Bring it to boil, then turn down the heat, cover the pot and boil it for a quarter. The pot should be provided with a tight lid, the best pot is thick-bottomed, e.g. made from cast-iron.

 

  • After a quarter turn off the heat, remove the lid and stir smoothly in order to make boiled quinoa fluffy. Grains should be now boiled but still sappy and “strings” which are on each grain stick out.

 

  • Cover the pot again and leave it for additional five minutes.

Now quinoa is ready to be tried.

Put rests of cooled groats into a tight container and store it in the fridge for 3-4 days. Eat it cold, e.g. in salads or after warming up. Enjoy your meal!

 

 

Quinoa is available in Polish market with no problem, e.g. in the national chain of delis Kuchnie Świata.

 

 

Quinoa in packets weighing 250g, 500g and 1kg net available in the online shop Kuchnie Świata

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