A pack of different colors of quinoa, the mother of all grains, that is becoming more and more present in the kitchen. Get all the colors of this cereal-slash-grain, which has nutty unique taste, and crunchy fluffy texture. Easy to prepare and quick to cook, mix with your fish or meat dishes, toss in salads, have it as an side, or a nice meal on its own. It is a great alternative to pasta and rice.
A fantastic grain also called "Inca Rice", grown for more than 5000 years BC, quinoa is actually from the family of the chenopodiaceae, such as spinach and beetroot. Quinoa seeds are tiny discs in a trio of color - red, white, and black. Each type of quinoa seed has its own distinct flavor and texture blending well among each other.
How to Cook Quinoa:
Over low heat, cook quinoa in three times its volume of water for about 10 minutes from boiling. This package contains 6 servings of 80g.
Ingredients: White quinoa, red quinoa, and black 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.
Quinoa is very nutritious, it has been named Grain of the Year in 2013. It is naturally free of soy and gluten. It is rich in protein with all nine essential amino acids intact. Only few plant foods have them. It is also high in fiber, vitamin E, B vitamins, magnesium, iron, potassium, calcium, and phosphorus. It is an excellent source of antioxidanys and flavanoids such as quercetin and kaempferol.
These nutrients may help contribute in several health benefits such as lowering bad cholesterol and glucose level, decreasing risks of heart diseases, keeping the fulllness feeling, and boosting the immune system, and metabolism.
It may then aid in weight loss, suited for individuals with intolerances in gluten and soy. It can be a good protein source for vegetarians and vegans. It has low glycemic index, which is good in maintaining healthy level of blood sugar.
Furthermore, the plant compounds mentioned are said to have shown anti-inflammatory, anti-depressant, anti-viral, and anti-cancer properties.
Storage: store in an airtight container in a cool dark place.
Shelf life: 2-3 years
Risotto of Quinoa and mushrooms, marinated zucchini, lemon and curry shiitake tempura
*recipe courtesy of sabarot.com
For the risotto:
100 g (3.5 oz) of Trio of quinoa
1 jar of mushroom mix
1 clove of garlic
10 cl white wine
1 vegetable stock cube
1 Tbsp cream
20 g (0.7 oz) of Parmesan cheese
For the zucchini marinated:
2 Tablespoons of olive oil
1 tsp of Espelette pepper
For the curry shiitake tempura:
1 egg yolk
100 g (3.5 oz) of flour
50 g (1.8 oz) potato starch
1/2 sachet of yeast
15 cl of ice water
2 Tablespoons of curry
15 g of shiitake
Boil a pot of water with 1 vegetable stock cube. Pan-fry the mushroom mix in a hot pan, salt and pepper.
In another pan, saute the minced garlic clove and chiseled shallot. Add the Trio of quinoa, cook 4 minutes. Deglaze with white wine. After evaporation, add your stock to height, then cook until evaporated. Repeat until your quinoa is cooked. Add mushroom mix. At the last moment, add the parmesan and cream. Season with salt and pepper. If your risotto is too compact, add a little broth to a good smooth rendering.
Using a mandoline, make thin slices of zucchini. Put them in a bowl with lemon, olive oil, salt, pepper and Espelette pepper.
Do rehydrate shiitake for 25 minutes in simmering water. Cut off the tail of the mushrooms. Mix all ingredients for the tempura and set aside 30 minutes in the refrigerator. Do heat oil in a pan, dip the shiitake in tempura and in oil. Let brown. Book.
In a deep dish, place your risotto, top, your tempura, then sprinkle with pickled zucchini.
Serve and enjoy!