Quinoa seeds (Chenopodium quinoa)

Quinoa seeds (Chenopodium quinoa)

Quinoa is a highly nutritious seed and a source very rich in protein. It is therefore considered a superfood. It contains a great diversity of proteins and a high content of manganese, magnesium and phosphorus being widely used in vegetarian and vegan diets.
 
Ingredients: 100% Quinoa (Chenopodium quinoa).
 
How to prepare:
Bake in the ratio of 3 water measurements to 1 quinoa. Can be mixed with vegetables or plain.
Adjust the amount of quinoa to the size of the pan. If the container is too small it is likely that the quinoa will be more pasty and overcooked.

You should use a pot or pan with a thick bottom and lid.
Quinoa should always be flushed before use. Even the already processed varieties must always be rinsed with water to remove any trace of saponin.

In a strainer or sieve, pass the seeds under running water.
Put the quinoa and water or broth in the pan and bring to the boil.
Cover the pan and reduce the temperature to medium-low. Let it cook for about 15 to 20 minutes.
The quinoa is ready when the grains are translucent and all the liquid absorbed.
Loosen the grains with the help of a fork and remove from the heat. Cover with the cap for another 5 to 10 minutes.
It can be eaten raw in salads or mixed in yogurts and is suitable for Vvgetarians, celiac and diabetics, with low glycemic content, high fiber and protein content and excellent source of Omega 3.

Nutritional Information per 100 grams:

• Calories 368
• Lipids 6 g
• Saturated fat 0.7 g
• Polyunsaturated Fat 3.3 g
• Monounsaturated fat 1.6 g
• Cholesterol 0 mg Sodium 5 mg
• Potassium 563 mg
• Hydrates and Carbon 64 g
• Dietary fiber 7 g
• Protein 14 g
• Vitamin A 14 IU
• Calcium 47 mg
• Iron 4.6 mg
• Vitamin D 0 IU
• Vitamin B6 0.5 mg
• Vitamin B12 0 μg
• Magnesium 197 mg

en.wikipedia.org/Quinoa