Quinoa: What it is and its benefits
It is an Andean plant from the surroundings of Lake TITICACA, located in Peru and Bolivia. theories about the origin of the Quinoa are dissimilar. It was cultivated and used by pre-Hispanic civilizations and replaced by cereals at the arrival of the Spaniards, despite being a basic food for that time.
It is an annual plant of very variable size can measure from one meter to three meters high, depending on ecotypes, breeds and the ecological environment where it is grown. The quinoa it is widely grown throughout the Andean region from southern Colombia to Argentina.
What is Quinoa?
The quinoa is a fruit of the achene family, the perigonium covers a single seed and detaches with great ease when rubbed.
In turn, the seed is surrounded by an almost adherent epispersm. It is a plant genetically related to conventional horticultural plants such as spinach and chard.
Properties and characteristics of Quinoa
Quinoa is known to be a seed with a high nutritional value, its scientific name ands Chenopodium quinoa and is also known in other countries as quinoa.
In its nutritional level it contains an almost perfect balance between fats, proteins and carbohydrates. Quinoa has properties that no other cereal can compete with.
And although it looks like a cereal, it is a seed. Being a food of the same family of spinach and beet that contain the 9 basic amino acids for the synthesis of the protein.
Energy 399 Kcals
Proteins 16.5 g
Carbohydrates 69g
Fat 6.3
These are its nutrients in relation to 100grs of Quinoa.
Proteins in quinoa have a high biological value because of their content in the essential amino acids lysine and methionine.
In Vitamins and Minerals, Vitamin B complex stands out for its abundance and as far as fiber reaches a concentration of 15%, its seed condition is insoluble, which becomes inaccessible to microbial intestinal fermentation.
The Quinoa serves to lose weight by eating healthy, due to its high concentration of proteins, fiber and its low glycine index.
Controls blood cholesterol levels, its high fiber and lipid content unsaturated improves control of bad cholesterol, thus helping cardiovascular health.
It is an antioxidant, since it contains a large amount of flavonoids like quercetin and kaempferol.
It is an excellent food for athletes, because of its high content of proteins and carbohydrates.
Preparations with Quinoa
Depending on the variety the Quinoa has a particular flavor, the options are endless as your creativity and skill in the kitchen allow it.
Carefully wash the quinoa with plenty of water until it is clean. You can also let it soak for about five minutes and then remove the water.
Warm up a little olive oil in a cauldron or nonstick pot and sauté the quinoa for a few minutes until it browns. Sealing them ensures that when cooked it remains loose and with good texture.
Add the amount of water and salt to taste. It can be seasoned with peppers, laurel or any other species of your preference since it absorbs flavors and aromas very well.
Mix well and let it boil for about 20 minutes until the water boils. And the quinoa is tender and soft. Leave the pot covered as rice does.
Serve in the company of meats, salads or any other food of your choice.
This is the simple and basic recipe for beginners of how to prepare and know Quinoa.
