The fact that quinoa is one of the most useful cereals, everyone knows today. In fact, pseudo-grain. Because quinoa is not a grain or a cereal, but simply the seed of a plant from the amaranth family. The homeland of quinoa is the American Andes. In ancient times, the local population — mostly the Incas — ate, loved and respected quinoa no less than other available products: potatoes and corn. In the changing climate on the mountain slopes, nothing else grew. Even then, quinoa was appreciated for its specific properties - the ability to quickly restore strength and maintain the body and health of warriors in perfect condition.
Today we know that quinoa is the highest indicator of vegetable protein among other plants. Quinoa also contains all the essential amino acids, which not even meat can boast of. In addition to a unique complete set of proteins, quinoa is valued for its high fiber content, an excellent set of minerals and B vitamins. Separately, it is worth noting the pathological absence of gluten, a sticky substance, the main dietary enemy of healthy digestion today. Nutritionists especially highlight zinc in the composition of quinoa (a popular weapon also among cosmetologists in the fight for an impeccable look of hair and skin), iron (affects the quality of blood), calcium and phosphorus (a bonus for the musculoskeletal system).
Quinoa is similar to grains or porridge only externally, biologically it can be attributed more quickly to fruits. Quinoa is not boiled like cereals, but rather resembles poppy in texture. So “overdo” or cook it badly will not work. Special culinary skills are not required. Everyone can cope in the kitchen with quinoa. Moreover, only 15 minutes will pass from the beginning of the process to readiness. Feel free to mix it with mango and mint, nuts and pomegranate, cheeses and coconut milk, chili and leafy greens. Add quinoa to salads, garnish or serve as a separate dish.
- 200 g quinoa
- 4-6 leaves of kale (kale), spinach or lettuce
- a few fresh mint leaves
- 2 small apples
- 100 g goat cheese or sheep cheese
for refueling:
- 4-5 tbsp. olive oil
- 1/2 lemon, juice and zest
- 2 tsp. mustard
- salt pepper
Rinse the quinoa, cover with water and boil in a small saucepan for about 15 minutes or indicated on the package. Put the finished product in a colander or drain the water and allow to cool slightly.
Mix all the ingredients for the dressing (squeeze the juice out of the lemon and gently cut the zest, removing the white part, chop the yellow peel). Finely chop the greens, apple and cheese - in small cups. Mix all the ingredients and season the salad.
More ideas with quinoa in materials for BeautyHub.
for refueling:
- 4-5 tbsp. olive oil
- 1/2 lemon, juice and zest
- 2 tsp. mustard
- salt pepper
Rinse the quinoa, cover with water and boil in a small saucepan for about 15 minutes or indicated on the package. Put the finished product in a colander or drain the water and allow to cool slightly.
Mix all the ingredients for the dressing (squeeze the juice out of the lemon and gently cut the zest, removing the white part, chop the yellow peel). Finely chop the greens, apple and cheese - in small cups. Mix all the ingredients and season the salad.
More ideas with quinoa in materials for BeautyHub.
