Quinoa - quinoa shelled seed

Product detailed description

Quinua (also quinoa) is known by its Czech name Merlík čilský or Latin name Chenopodium quinoa. The plant is often confused with a cereal, but it is a so-called pseudocereal. One of its advantages is that it does not contain any gluten, making it a food that even celiacs, i.e. people following a gluten-free diet, can enjoy adding to their diet. It can also be an excellent alternative to supplement the necessary nutrients for vegetarians or vegans.

Quinoa is a crop originating from the Peruvian Andes. It has been grown here for 5,000 years. In the times of the Incas, it was the second staple food. The name quinoa means "mother grain" in the Inca language, which speaks of the position that quinoa had among the indigenous inhabitants of Peru. Colonization displaced the food and Europeans replaced quinoa with classic cereals. In recent years, after the increase in demand for a healthy diet, especially in North America and Europe, the crop has been returning to its original areas of South America, where its cultivation and export volume is still increasing.

The useful part of the quinoa plant is the grains. Small ovals in yellow-white, red or dark red, even black (Salvia Paradise® supplies yellow-white seeds). In appearance, they are very similar to couscous, for example. This food is nutritious and very easy to prepare. It has no pronounced flavor, and can therefore be used in cooking many different dishes. It is suitable as a side dish for meat and vegetable dishes instead of rice or couscous, for example. Quinoa risotto is very tasty, as well as salads, or, conversely, quinoa prepared as a sweet as an alternative to rice pudding or quinoa cooked in milk instead of rice pudding.

It is also great for thickening soups, in vegetable soups or instead of noodles. Quinoa is a crop with many variations. It can be used as an alternative to flakes and added to yogurts, cooked, or eaten with dried fruit and honey for a delicious breakfast or snack. Quinoa is simply a delicious food that goes well with all tastes (its neutral taste allows it to be prepared both savoury and sweet), which is worth trying and diversifying your diet.

Preparation: Quinoa must first be carefully washed several times in hot water. Without this washing, the grains are bitter on the surface. However, by washing, we can quickly and easily get rid of this bitterness. Approximately 40 g of quinoa is enough for one serving. Let it cook in double the amount of water. Quinoa will gradually absorb water and increase its volume. Small sprouts will develop from the grain, leaving a harder center in the middle that gently cracks when tested. This stage should be reached after about 15 minutes of cooking. Quinoa needs to be stirred continuously to prevent it from burning after absorbing water.

Ingredients: 100% Chenopodium quinoa shelled seed.

Nutritional values:

Raw material for individual use