DESCRIPTION & DETAILS
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Chenopodium quinoa Willd.
White Quinoa is a herbaceous plant of the Chenopodiaceae family (beetroot and spinach family...). It has been cultivated for over five thousand years in some South American countries, especially on the Andes plateaus (mountains that characterize part of western South America). The plant produces an ear (called panicle) on which the rounded seeds grow.
It is presented and used as a cereal (it is a false cereal) given the high starch content. Its small seeds are amber-white in colour, like rice it is naturally gluten-free, suitable for particular diets and gluten intolerances. White Quinoa is very rich in plant proteins, contains essential amino acids ( phenylalanine, isoleucine, histidine, leucine, lysine, methionine, threonine, tryptophan, valine ), i.e. those that the body is unable to synthesize. The mineral content is also notable: magnesium, iron, zinc and phosphorus are the most present. Quinoa contains many fibres, vitamin E, vitamins B and C with antioxidant power.
From the traditional stone grinding of white quinoa seeds, a very fine and soft flour is obtained which can be used to prepare baked desserts such as cakes, tarts, muffins, biscuits, crepes. You can prepare: bread, savory pies, focaccia and pasta by mixing it with rice flour or black Venere brown rice flour. To obtain a good result in these preparations it is advisable to mix quinoa flour with wheat or spelled flour.
Curiosity: varieties of Quinoa in the world
Around 200 different varieties of Quinoa have been identified in nature. The most used variety is Quinoa Real characterized by low levels of saponins, therefore not very bitter. Other varieties are: Bear, Cherry Vanilla, Gossi, Rainbow, Temuco, Cochabamba, Kaslala, dave 407, Isluga, Kcoito, Linares, Red faro, Red head, etc...
2013 International Year of Quinoa
2013 was declared the International Quino Year by the United Nations. This is to underline the great commitment of the indigenous Andean populations in the cultivation and protection of Quinoa. The objective is to show the world: the remarkable nutritional power of Quinoa, the fight against poverty of the populations involved in the production of Quinoa.
COOKING TIME: APPROXIMATELY 10 MINUTES
WATER / QUINOA RATIO: 2 / 1
White Quinoa can be used in the preparation of dishes both sweet and savory , as its characteristic flavor can accompany different tastes.
How to use Quinoa:
weigh the Quinoa to be cooked (as a measurement you can use a coffee cup full of dry Quinoa per person) and proceed with washing, rinse well under running water, this operation allows you to eliminate saponins, natural bitter compounds present on the external grains . Drain the washed quinoa in a colander and prepare a pot for boiling with approximately 1.5 liters of already salted water.
when the water boils, pour in the Quinoa and leave to cook for about 9-10 minutes, taste, when it is cooked, drain it in a colander like normal pasta.
In another pan, prepare some boiled rice, preferably brown rice, when it is cooked, drain and add the already cooked Quinoa to the rice; mix well, add some grated Parmesan and the dish is ready on the table.
White Quinoa seeds can be used for salads, soups, risottos...
Quinoa seeds can also be used "as is" in baked products (e.g. biscuits) and in any case up to a percentage of approximately 5%.
Quinoa seeds are free of preservative agents, store in a cool, dry place before and after opening the package.
Net weight500 gIngredients100% white quinoa seedsUse in cookingrisottos, salads, soups, cakes...Cooking time10 minutesHeight23 cmWidth11 cmDepth5 cmShelf-life - Expiry 2 years in sealed packaging