Quinoa

Many specialists in the field of dietetics, in view of the numerous beneficial properties of quinoa, equate it with breast milk. Being an annual cereal plant that belongs to the Marev family, quinoa grows mainly in highlands. Its homeland is considered the shores of Lake Titicaca, which is in South America.

Interestingly, the height of this cereal crop can reach the average human height. Distinctive features of quinoa include a high light green stem, on which leaves and fruits are located, collected in large curling clusters. Rounded grains of different varieties of quinoa can be fundamentally different from each other in color - beige, red or even black cereals are found. In size and shape, grains are very similar to buckwheat.

Today, quinoa plays an important role in the preparation of a wide variety of dishes - the use of this cereal for vegetarian cuisine is especially characteristic. It is added to soups and also falls as a delicious side dish. However, when preparing quinoa, you need to adhere to certain rules. First of all, quinoa cereals need careful washing, which is necessary in order to get rid of the bitter taste. It should not be boiled for too long so that the grains do not spread out during the cooking process. In addition, at the end of cooking, you need to thoroughly mix the cereal - this will prevent the cooked quinoa from sticking together.

Quinoa-based flour is considered ideal for baking bread, which is not only unusually fragrant and very tasty, but also quite healthy. By the way, noodles and other pasta can be made from it. And a cool drink of quinoa flour, sugar and water is also very valuable - it quenches thirst perfectly.

Benefits of quinoa

First of all, the benefits of quinoa for human health are concluded in the rich composition of this cereal. It contains a lot of nutrients - carbohydrates, proteins, fats and dietary fiber. There is also a natural vitamin-mineral complex in this plant, which is represented by vitamins of group B, A, E, C, as well as zinc, selenium, manganese, iron, copper, magnesium, calcium, potassium, phosphorus and sodium.

Most nutritionists claim the undoubted benefit of quinoa for the younger generation, plant food adherents, athletes, as well as expectant mothers. This is due to the presence of a large amount of useful vegetable protein in this cereal. In addition, quinoa is called the most valuable culture among all cereals. Thus, in terms of the content of complex carbohydrates, riboflavin, fiber, folic acid, as well as alpha-tocopherol, it is largely ahead of rice, wheat and barley.