It was this food that increased the stamina of the Indians and helped them survive the harsh conditions of the South American mountains. Hence the other names for quinoa, “mother grain” and “Inca gold.<\/p>\n\n\n\n\n\n\n\n\n\n
What is quinoa<\/h2>\n\n\n\n
Quinoa is actually the seed of the plant Chenopodium quinoa (Greek for “little goose foot”), which has nothing to do with grains. It belongs to the amaranth family and is a distant relative of beets and spinach. But in contrast to them, only the seeds of the plant are widely used. Although the leaves are also quite edible.<\/p>\n\n\n
![\"Quinoa](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2023\/02\/istockphoto-1300558511-612x612-1-450x300.jpg\")
<\/figure><\/div>\n\n\nQuinoa is not only a natural complex of vitamins and minerals, but also a perfect balance of protein, which can fully compensate for the lack of meat in the diet.<\/p>\n\n\n\n
Not for nothing did NASA recognize it as the ideal food for astronauts and included it in the list of crops that can be grown on a spacecraft going on a long mission.<\/p>\n\n\n\n
While not a grain, quinoa is completely gluten-free, which is very important for people who are allergic to this plant protein. After all, flakes and flour made from quinoa can become a complete substitute for wheat and oat flakes for them.<\/p>\n\n\n\n
This product is indispensable for people with diabetes, because it has a low glycemic index (even lower than buckwheat) and does not cause a spike in blood sugar levels.<\/p>\n\n\n\n
But I won’t dwell on all its blah-blah-blah properties. You can read about them if you want on the website United States Department of Agriculture (USDA).<\/a><\/p>\n\n\n\n Quinoa seeds look a bit like Moroccan couscous<\/a>. Only their shape is slightly flattened and their size is about 2 mm. Depending on the color, there are three types of quinoa: white, red, and black. They differ not only in color, but also in taste and application.<\/p>\n\n\n\n Ivory seeds are the most common form of quinoa and can be purchased in most grocery stores. This type of seed is less crunchy, making it a good option for serving as a side dish.<\/p>\n\n\n\n Red quinoa retains its shape better when cooked. This variety is more suitable for cold salads or any recipe where the presence of individual grains is desirable. And the beautiful bright color gives the dishes an appetizing look.<\/p>\n\n\n\n It has a crispier texture and a sweet, earthy flavor. The seeds do not lose their dark color during cooking. This fact should be taken into account when choosing a variety, so as not to disturb the color balance of prepared dishes.<\/p>\n\n\n\n Quinoa seeds react poorly to light and high humidity. Therefore, when buying in the supermarket, take the packet deeper off the shelf. Check it for integrity and no fogging inside. Of course, pay attention to the expiration date.<\/p>\n\n\n\n Seeds must be whole, approximately the same size, and of uniform color, unless they are a mixture of varieties. The packet must be free of all kinds of impurities.<\/p>\n\n\n\n Store quinoa at home in a cool, dry place away from sunlight. Under these conditions, the groats will stay fresh for more than a year and a half.<\/p>\n\n\n\n But it is better to store cooked food in the refrigerator right away. If stored for more than two hours at room temperature, quinoa loses its structure.<\/p>\n\n\n\n Quinoa seeds are originally coated with a shell. It can give a bitter taste to cooked food. To avoid this, you need to rinse quinoa in a sieve under running water until the foam disappears. If time permits, soak the seeds for 2 hours, and then rinse until the water is completely clear.<\/p>\n\n\n\n When choosing a dish for cooking, keep in mind that the porridge will greatly increase in size, by about 2-3 times.<\/p>\n\n\n\n On average, quinoa cooks for 15-20 minutes. If it is not cooked long enough, the seeds will be too crispy and you are unlikely to like them. At the same time, cooking it too long makes the quinoa mushy.<\/p>\n\n\n\n After rinsing the seeds, drain off the excess water by throwing the quinoa over a sieve. Evaporate the remaining water in a dry frying pan.<\/p>\n\n\n\n You can also fry the white quinoa until golden. This will not only give the garnish a beautiful color, but will also enhance the nutty flavor.<\/p>\n\n\n\n Now it’s time to add the liquid. This can be meat or vegetable broth, or just water. The main thing is that the liquid must be cold. Take it in the proportion of 2:1.<\/p>\n\n\n\n Salt, stir and bring to a boil. Then reduce the heat to a minimum and cook without a lid for 20 minutes.<\/p>\n\n\n\n During this time the liquid should be completely absorbed. If it doesn’t, don’t worry, just pour it out. Remove quinoa from the stove, cover and let steamed for 10 minutes.<\/p>\n\n\n\n After that stir with a fork. The porridge should be crumbly, with a slight crunch. Cooked in this way quinoa is ideal as a side dish and for salads.<\/p>\n\n\n\n When cooking in the multicooker, use the same ratio of seeds to liquid as in normal cooking.<\/p>\n\n\n\n Turn on the “Roast” mode and dry the already washed quinoa for 7-10 minutes. If desired, roast the seeds in the same mode.<\/p>\n\n\n\n Add cold water (or broth) and turn on “Porridge” or “Rice” mode for 20 minutes. Salt to taste and stir. Close the multicooker and wait for the end of cooking.<\/p>\n\n\n\n Without opening the lid, set the “Warming” mode for 10 minutes. The quinoa is ready. All you have to do now is stir it in. You can add butter.<\/p>\n\n\n\n As you already know, quinoa is a seed. That’s where another, trendy way to use it – sprouting – comes into play among supporters of healthy eating.<\/p>\n\n\n\n The U.S. Food and Drug Administration (FDA) has even devoted an entire treatise<\/a>, which detailed all the benefits and risks of this way of consuming seeds.<\/p>\n\n\n\n I will not go into detail, I will only note that sprouts are the perfect fuel for the human body, which is easily digested and quickly restores strength.<\/p>\n\n\n\n But back to germination.<\/p>\n\n\n\n Tip: <\/em>germinated seeds can also be placed in a plastic zip-lock bag. You just need to squeeze out the excess air from it.<\/em><\/p>\n\n\n\n Today there are also special automatic seed germinators on the market, which makes the process easier and faster.<\/p>\n\n\n\n Just a handful of sprouted seeds a day will save you from avitaminosis and chronic fatigue. They can be eaten simply raw, mixed with fruits and berries, added to salads and hot dishes.<\/p>\n\n\n\n Sprouts can also be cooked in the traditional Chinese stir-fry technique. In a deep frying pan, preferably a wok, heat the vegetable oil and fry the sprouted seeds for 2 minutes. The result is a tasty and crunchy treat, but I personally find that once fried, most of the benefits of sprouts simply evaporate.<\/p>\n\n\n\n Quinoa is not only used as a side dish. It can be used to make cutlets and stuff vegetables.<\/p>\n\n\n\n You can make porridge with meat, mushrooms or seafood. Quinoa flakes are a great breakfast, a kind of energy cocktail.<\/p>\n\n\n\n Quinoa makes excellent desserts: puddings, casseroles, cheesecakes and even bread (you can get flour for baking by grinding the seeds in a blender or coffee grinder). And salads with it turn out not only very tasty, but also beautiful.<\/p>\n\n\n\n More cooking ideas can be found in the article “Quinoa dishes. 57 delicious and healthy recipes for every day<\/a>“.<\/p>\n\n\n\n In the chart below, I’ve selected different ingredients that go great with quinoa, adding something of their own, individual, to dishes.<\/p>\n\n\n\nTypes of quinoa<\/h3>\n\n\n\n
![\"Red,](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2023\/02\/istockphoto-478769254-612x612-1.jpg\")
<\/figure>\n\n\n\nWhite Quinoa<\/h4>\n\n\n\n
Red Quinoa<\/h4>\n\n\n\n
Black Quinoa<\/h4>\n\n\n\n
How to choose and store quinoa<\/h3>\n\n\n
![\"Quinoa](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2023\/02\/istockphoto-1392430183-612x612-1-450x293.jpg\")
<\/figure><\/div>\n\n\nQuinoa: how to cook it without bitterness<\/h2>\n\n\n\n
How much quinoa cooks<\/h3>\n\n\n\n
How to cook quinoa on the stove<\/h3>\n\n\n\n
![\"Tri-color](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2023\/02\/istockphoto-1057583192-612x612-1.jpg\")
<\/figure>\n\n\n\nHow to cook quinoa in a multicooker<\/h3>\n\n\n\n
![\"Quinoa](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2023\/02\/shashi-chaturvedula-jEjCqbVt_bI-unsplash.jpg\")
<\/figure>\n\n\n\nCommon mistakes when cooking quinoa<\/h3>\n\n\n\n
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Sprouting quinoa<\/h3>\n\n\n\n
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Tip: it is best to germinate quinoa in a dark place at room temperature. You can cover the seeds with a paper towel to protect them from dust and insects.<\/em><\/li>\n\n\n\nWhat you can make with quinoa<\/h2>\n\n\n\n
![\"Quinoa](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2023\/02\/nick-bratanek-R0lEYv-K8os-unsplash-840x1024.jpg\")
<\/figure>\n\n\n\nWhat to diversify quinoa with<\/h3>\n\n\n\n
![\"Quinoa](\"https:\/\/bayevskitchen.com\/wp-content\/uploads\/2023\/02\/ella-olsson-mV_fzXhwiOg-unsplash.jpg\")
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