Description
Quinoa (Chenopodium quinoa)
The home of Quinoa is South America. It is a cereal-like crop, but is a close relative of spinach, beets and quinoa and has excellent nutritional qualities. The story goes that quinoa is a gift from the Incas, along with potatoes and corn, which accidentally took it not only for sacred food and medicine, but also for a low-alcohol relaxing drink.
Quinoa seeds, also known as Inca gold, are stored in a refrigerator or freezer, and it is advisable to rinse well under running water before use to wash the saponins they contain. The cooking conditions are identical to those of the rice, with quinoa increasing its volume to four times.
Quinoa can also be consumed in the form of sprouts, so that it needs to be soaked in water for approximately 12 hours, after which the seeds are transferred to a sterile gauze. This makes them a great addition to different salads or can be eaten simply sprinkled with balsamic vinegar and garlic.
They called it “small rice” and engaged in its cultivation more than 5000 years ago, and planting began with the sowing of seeds by a leader of the tribe. Today, the largest producers of quinoa worldwide are Peru, Bolivia and Ecuador. It is no coincidence they call it the “queen of cereals”. With its rich nutritional composition and light nutty flavor, small grains are the preferred food. Quinoa is the only natural product that contains all eight essential amino acids, a good source of B and E vitamins, rich in zinc, iron, magnesium, manganese, phosphorus.
