Quinoa cooked

by MBC Team

Quinoa,facts

Quinoa originates from Peru.
Quinoa seeds are rich in protein, dietary fiber, B vitamins and dietary minerals in greater amounts than in many grains.
Quinoa is one of the few plant foods that contain sufficient amounts of all nine essential amino acids.
Quinoa is high in magnesium, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
Quinoa is gluten-free.
Post- harvest, the seeds are processed to remove the bitter-tasting outer seed coat.
Technically, quinoa is not actually a grain, but a protein-rich seed obtained from a vegetable that belongs to the family of Swiss chard, spinach and beets.
Quinoa can be milled into flour and used to make gluten-free pasta.
Quinoa thrives in harsh conditions where other crops would fail, including low rainfall, high altitudes, hot sun, freezing temperatures and poor soil conditions.
Many different types of quinoa have been identified. The white, red and black are the most commonly cultivated and commercialized.
Apart from the colour, red, black and white quinoa are very similar and can be used in the same recipes. Differences in nutritional value are small. Red and black quinoa tend to have a stronger flavour, take slightly longer to cook and retain a little more of their crunch than the white quinoa.