Becoming more and more popular, quinoa is found today in many households and restaurants. Simple to prepare, with unique taste and texture. Very easy to cook, tasty and mixes with meat and fish and can also be enjoyed in salads! Ideal as an accompaniment, an original alternative to pasta and rice.
Known as "Inca Rice" or the "mother of all grains", quinoa has been grown for more than 5000 years BC. Quinoa is used as a grain, although it is part of the chenopodiaceae, such as spinach and beetroot. Quinoa seeds look like small, slightly yellow discs.
How to Cook Quinoa:
Cook the quinoa over low heat in three times its volume of water for about 10 minutes from boiling. This package contains 6 servings of 80g.
Ingredients: White quinoa
Allergen information: This product is naturally gluten and soy free. However, it is made in a facility that manufactures cereals containing gluten and soya.
Named Grain of the Year in 2013, quinoa is very nutritious. It is naturally gluten-free and soy-free. It is high in protein with all nine essential amino acids, which very few plant foods contain. It is rich as well in fiber, B vitamins, vitamin E, iron, magnesium, calcium, potassium, phosphorus, and antioxidants. Not to mention plant compounds such as quercetin and kaempferol.
Its richness in fiber may help in controling cholesterol and glucose level, and reducing risks of heart diseases. With its high protein, it may help also in retaining the feeling of fullness, and boosting the metabolism, which aids in weight loss.
Its flavanoids have also shown to have anti-viral, anti-inflammatory, anti-depressant, and anti-cancer effects.
It is suitable for individuals with gluten and soy intolerances. It can be a good protein source for vegetarians and vegans. It has low glycemic index, which is good for the control of blood sugar level.
Storage: store in an airtight container in a cool dark place.
Shelf life: 2-3 years
Assorted Cereals with Whole Mushrooms
*recipe courtesy of sabarot.com
Spelt: 40g per person (1.4 oz)
White quinoa: 40g per person (1.4 oz)
Red quinoa: 40g per person (1.4 oz)
Premium poricini mushrooms (cepes) (or fresh porcini mushrooms)
Premium chanterelles (or fresh chanterelles)
Spelt (risotto way cooking):
Heat a little oil in a pan, put the spelt, stir. Add the vegetables broth and herbs (coriander) ladle by ladle when the spelt absorb water for 40 minutes until it’s cooked.
Red and white quinoa:
Put the quinoa in boiling and salted water, cook for 10 minutes.
Take a whole porcini mushroom and bake softly on all sides (or take some porcini mushrooms from the Premium range and simply reheat). Cook chanterelle mushrooms (idem).
In the bottom of a strainer, put half a tea ball, fill the strainer with quinoa and spelt, unmold.
Make a sauce by mixing spices and herbs in plant cream and drop into volcanoes. Add the chanterelles in cereal volcanoes. Use pepper drops as topping.
Serve and enjoy!