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In the cooking quinoa grain, you are using 1: 2 ratios: Add a two-cup grain cup of water in a saucepan of 1 to ½ quarter, just like cooking rice. When the mixture is brought to a boil, reduce heat to simmer, cover and cook until all water is absorbed.
A cup of quinoa cooked in this method takes about 15 minutes to do. When cooked, you will see that the grains have become translucent, and the grain has sprouted, having what appears as a white spiral tail. If you want the quinoa to have a hazelnut flavor, you can grill it before cooking. To roast the grain of Quinoa, place it in a medium-low heat stove constantly for five minutes. Quinoa grain has a soft, creamy and slightly crunchy texture and a somewhat nutty flavor when cooked.
It comes into three varieties: white quinoa grain (the most common), red and black. During the commercial culture of the Quinoa Grain, a large part of the saponins covering Quinoa seeds, has been removed, although it is always better to wash the seeds thoroughly before cooking to eliminate any remaining Saponin residue. A better way is to run cold water on the quinoa in a fine mesh colander, rubbing the seeds in your hands. To make sure that the saponins have been completely removed, tasted some seeds. If they always have a bitter taste, repeat the rinsing process.
The grain of Quinoa is a recently rediscovered old harvest of the Andean region of South America. A basic base of the Incas, they call it the “mother of all grains”. Quinoa grain is a seed of a leaves like the Amaranth and belongs to the family of chenopods related to green greens such as Swiss benefits, beets and spinach. The Aboriginal people of the Andes believed to have increased the endurance of their warriors in battles.
The protein that Quinoa grain suppliers are complete vegetable proteins that are so practical for vegetarians because it has all the nine essential amino acids needed to the body, especially amino acid lysine and is very important in growth and tissue repair.
In addition to proteins, Quinoa also contains many other healthy nutrients. Quinoa grain is a very good source of manganese as well as magnesium, iron, copper and phosphorus, it is particularly valuable for people with migraines. As part of your healthy eating habit, integer quinoa grain can significantly reduce your risk of cardiovascular disease, obesity and diabetes.
Quinoa has a low gluten content, it is one of the least allergenic cereals and is very suitable for people with wheat allergies, but its flour must be combined with wheat to make bakery. Quinoa flour can also be used to make pasta.
Enjoy a portion of whole quinoa grains at least three times a day. You can add nuts and fruits to the quinoa cooked and serve it as a breakfast porridge. For a twist on your favorite pasta recipe, use noodles from quinoa. The sprouting quinoa can be used in salads and sandwiches as well as luzerne cabbages. Add quinoa to your favorite vegetable soups. Earth Quinoa flour can be added to cookie or muffin recipes. You can also use Quinoa as starch to thicken your favorite sauces.
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