Quinoa is neither a grain nor a legume… It is a “pseudo-grain” that is actually the fruit of a plant in the same family as beets and spinach.
Originally from the Andes, quinoa is now widely grown in France. A third of French culture comes from Anjou, a region that has created a quality sector since 2008 to support this up-and-coming crop.
There are several varieties of quinoa: white, soft and tender, and red or brown quinoa, which is firmer and richer.
Nutritional properties
Quinoa is well known to vegetarians. Indeed, it is one of the rare plant foods whose proteins contain all the essential amino acids, that is, those that our body cannot produce… In addition, the high level of iron, zinc and vitamins B2 allows you to effectively combat the main deficiencies that can cause meet vegetarians.
Quinoa is also known to be gluten-free. Thus, it easily replaces wheat and helps balance the diet of people with gluten intolerance or allergies.
Plus, it’s rich in fiber, unsaturated fat, and antioxidants, and it would definitely be wrong to deprive yourself of them!
Quinoa in cooking
Before cooking quinoa, rinse it thoroughly to remove saponin, which can make it sticky and bitter. You can then cook it Creole style by adding 1.5 times the water.
Once cooked, you can use it to make pancakes, casserole, risotto, tabbouleh, stew with vegetables, stuffing, etc.
We also find it blown up. It is then suitable for preparing gourmet desserts, muesli and cereal bars, adding a delicious crunch to them.
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