Gluten-free and rich in vegetable protein, the quinoa it is perfect to be included in the diet of celiacs, vegetarians and vegans. But giving her access to the coveted superfood group is above all the fact that contains all the essential amino acids that our body is unable to produce. These include lysine (which supports brain cell growth) and methionine (important for insulin metabolism).
The properties of quinoa
Despite the aesthetic similarity with many cereals, it is a plant that belongs to the same family as beets and spinach. With a caloric intake of around 120 kcal per 100 grams, it allows us to take 4.5 grams of protein with 100 g of cooked product. A real mine of vegetable proteins. The high concentration of fibers, minerals (iron, phosphorus, magnesium, sodium, zinc) and vitamins B, C and E, means that this vegetable is also considered important for its antioxidant properties.
How to cook it
Before cooking quinoa, it is important to rinse it carefully under plenty of running water. Dedicate the right time to this operation, which is essential for the success of each dish. Quinoa is in fact protected by saponin, a substance with an amarotic and unpleasant taste that could cover other flavors. Once this step is done, we move on to cooking. To cook it to the fullest, we need to measure about two glasses of water for every quinoa glass and put it on a cold fire, cooking for about 12 minutes over medium heat. After this operation it should not be necessary to drain the quinoa, capable of absorbing the water or the broth used for cooking.
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