/ / Quinoa - super-product

Quinoa is a super-product

Where does this miracle come from?
Grains of quinoa, originating in high mountain areasAndes in South America, from ancient times served as the main food of the peoples living in those areas - in the present territory of the countries of Peru and Bolivia. We have heard a lot of stories about how in the ancient times the Indians living in the Andes sacrificed cultivated plants, animals and even people so that the gods would not be angry with them and send a rich harvest to people next year. For many millennia these civilizations worshiped the quinoa, they called this product "chasii moma" - "the mother of all grains." When the soldiers gathered in the long distance, then with them they necessarily took the so-called "military balls" - a very nutritious and high-calorie mixture consisting of ground beans quinoa and animal fat. Such edible balls could be stored in hot and humid conditions and not to spoil a very long time - up to several months. However, after the Spaniards conquered this territory in the 16th century, the quinoa slowly, but surely was replaced by the then popular in Europe cultures - wheat, barley, oats and rice. But now the quinoa took revenge - this grain was proclaimed "a protein factory" and one of the most easily assimilated alternatives to wheat. Since the quinoa does not contain gluten, it is an ideal food for people with a tendency to allergic reactions. So that there are all the prerequisites for the triumphal march of quinoa around the world.

By the way, quinoa is often called cereal, however it is not so. Quinoa belongs to the family of Mari, among whose bright representatives are all known spinach, sugar and beet.

The first test
What impression does the already prepared dish- Boiled grain? The texture of the quinoa is porous, light and velvety. It pleasantly crunches on the teeth, leaving a subtle, fragrant aftertaste of the nut in the mouth. Grains of quinoa come in various colors: red, black, white, beige or brown.

The secret of the taste of quinoa lies in itsCorrectly cook. If we are talking about quinoa, then this is perhaps more important than in the case of the rest of the food. Be sure to put experiments in the cooking with this culture and look for various recipes for its preparation that would reveal the taste potential of quinoa. You can follow the example of an indide who traditionally cooks it with tomato and chili. Or act differently: season the boiled grain with lemon juice, parsley, coriander, and to strengthen the nutty taste, sprinkle with ground almonds.

Are you going to cook quinoa? This is easy: put in a container 100 grams of grains, you must first rinse them in cold water. Pour half a glass of water. Sprinkle a little, wait for the water to boil, cover with a lid and simmer for about 10 minutes. Now you can start the creative part of cooking with quinoa. Tip: try adding quinoa to the salad or stuffing them with sweet Bulgarian peppers, watering them with tomato sauce with finely chopped basil leaves. As if the many-sided chameleon, the quinoa takes over the external data and taste of the products with which it is prepared.

A tribute to fashion?
Sometimes, to convince everyone of the benefits of the newfangledFood, rather questionable research is carried out in a hurry. But this has nothing to do with the quinoa! It is possible to declare publicly that the popularity of quinoa is not a tribute to modern food fashion, but for years has been verified and confirmed by many scientists the fact.

What are the useful properties hidden behind the rather unattractive appearance of this plant?
Useful not only the grain, but the leaves of quinoa. Unfortunately, the shelf life of the latter is small - only 1-2 days, and this greatly limits the possibility of their use in cooking.

Quinoa contains much more protein than othersCereals, and is one of the largest sources of protein among all products of plant origin. So it can be safely applied to vegetarians as a full-fledged replacement for meat. Also quinoa serves as a source of nine essential amino acids.

One glass of cooked grain quinoa contains 8 g of protein, 4 g of fat, 39 g of carbohydrates, 5 g of fiber and 222 kcal.

It has been established that unrefined grain reduces the risk of various dangerous diseases, including asthma, stroke and collorectal cancer.

In the early 90's, American scientists, closelyWho collaborated with NASA, were given the task of finding such a cereal culture that would have such ideal properties that it could be taken with them to a long-term space expedition planned to be sent to Mars. And the task was successfully completed. This "magic" grain was the modest plant unknown to the majority of the Earth - quinoa.

Due to its valuable properties, it is able to compete with any cereal culture.

Losing weight on a note
Quinoa has long been adopted by those whoIs in constant struggle for the ideal weight. And it makes sense: a study that was conducted in 2006 at the University of Madrid in Spain showed that the quinoa feeds the body much better than wheat and rice grains and is therefore an excellent way to control one's appetite.
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