Seeds of quinoa are an unbeaten special dietary food product, possessing unique properties

In cooking, quinoa seeds are used to make soups, cereals, all kinds of salads, side dishes, sauces, snacks, casseroles, puddings, desserts, add to bread and homemade cakes. Quinoa goes well with meat, fish and vegetables. From quinoa seeds can be made excellent friable porridge. Prepare it simply: this groats do not require soaking and after boiling, cook for no more than 15 minutes. Then open the lid and wait 2-3 minutes for the remaining water to evaporate. Cooked grain is useful for eating as breakfast, adding dried fruits, nuts or honey. Quinoa is good in combination with other cereals, for example with buckwheat. Since the quinoa is not cereal, it can be eaten at any time of the day. Porridge made of quinoa is an easy, nutritious, tasty and healthy dish. It is ideal for those who are looking for products that are easily digested. Quinoa can be a base of a magnificent pilaf with mushrooms, it can be stuffed into tomatoes or be sprinkled with roasted grains onto homemade cakes. In this case, the baking acquires an original memorable taste and is enriched with valuable nutrients and fibers. From the quinoa you can cook sweet and unsweetened dishes, add it to cold and hot snacks, use instead of meat in a vegetarian diet. Quinoa is a worthy alternative to oatmeal. It can replace oatmeal in almost all dishes. A bright, memorable taste of porridge from the quinoa will be enjoyed bt whole family and after the first tasting you will often use this groats.

Legendary golden grain of the Incas

Quinoa seeds

The homeland of the unique useful plant of the quinoa – highlands of the Andes. Since ancient times, Indians use its seeds as the main source of food, saturating your body with the healing powers of this cereal. The ancient Incas gave it the name “golden grain” and since then the quinoa have been called “the golden grain of the Incas” or “the croup of Andean Indians”.

The UN General Assembly proclaimed 2013 the International Year of Quinoa – in recognition of the fact that the indigenous peoples of the Andes, thanks to traditional knowledge and life skills in harmony with nature, have preserved the quinoa for present and future generations. UN Secretary-General Ban Ki-moon said that this agricultural crop can make a huge contribution to ensuring food security in the world.

In cooking, quinoa seeds are used to make soups, cereals, all kinds of salads, side dishes, sauces, snacks, casseroles, puddings, desserts, add to bread and homemade cakes. Quinoa goes well with meat, fish and vegetables.

From quinoa seeds can be made excellent friable porridge. Prepare it simply: this groats do not require soaking and after boiling, cook for no more than 15 minutes. Then open the lid and wait 2-3 minutes for the remaining water to evaporate. Cooked grain is useful for eating as breakfast, adding dried fruits, nuts or honey.

Quinoa is good in combination with other cereals, for example with buckwheat.

Since the quinoa is not cereal, it can be eaten at any time of the day.

Porridge made of quinoa is an easy, nutritious, tasty and healthy dish. It is ideal for those who are looking for products that are easily digested.

Quinoa can be a base of a magnificent pilaf with mushrooms, it can be stuffed into tomatoes or be sprinkled with roasted grains onto homemade cakes. In this case, the baking acquires an original memorable taste and is enriched with valuable nutrients and fibers. From the quinoa you can cook sweet and unsweetened dishes, add it to cold and hot snacks, use instead of meat in a vegetarian diet. Quinoa is a worthy alternative to oatmeal. It can replace oatmeal in almost all dishes.

A bright, memorable taste of porridge from the quinoa will be enjoyed bt whole family and after the first tasting you will often use this groats.

Currently, quinoa seeds are often present in the vegetarian menu. They are boiled and served as a side dish or added to soups. To properly prepare the quinoa seeds, you must adhere to three rules: to wash them well (otherwise the porridge will get a taste of bitterness), not to overboil (otherwise the dish will become bitter) and stir thoroughly (to avoid sticking).

The taste of the quinoa is similar to the taste of unpeeled rice. From flour, obtained from seeds quinoa, is baked bread and produced pasta. And if you mix it with sugar and dilute with water, you will get a well thirst quencher.

According to the specialists of the cinema, it is included in the 20 most useful food products in the world. This croup is almost completely absorbed by the human body and enriches it with many useful substances. This product should pay attention to people who lead a healthy lifestyle and those who adhere to a vegetarian diet.

Quinoa is an excellent source of vegetable protein, containing 18 amino acids necessary for the person (including Omega-3). The quantity of protein in the quinoa is more than in rice, wheat, corn, millet and other cereals. Vegetable protein reduces appetite and improves metabolism.

The quinoa also contains fats, carbohydrates, fiber, vitamins (A, E, C, B1, B2, B3, B5, B6, B9), beta-carotene, lutein, macro- and trace elements (potassium, calcium, phosphorus, iron, zinc , Magnesium, manganese, selenium, copper, sodium).

The quinoa contains much more alpha-tocopherol, folic acid, riboflavin and fiber than in rice, wheat and barley.

The presence in a movie tryptophan allows the body to produce a “hormone of joy” – serotonin, and phytic acid, contained in kinoa, reduces the level of cholesterol in the blood and is the prevention of cancer.

The seeds have a low glycemic index (35) and low calorie content, but a very high percentage of protein content. According to the protein content, this croup can be compared with milk, and the blood sugar level, thanks to a low glycemic index, remains balanced. The desire to eat something sweet does not arise – and it is also useful for losing weight!

If during the day you eat 2-3 servings of porridge quinoa, then you will get fewer calories, compared with one portion of rice or pasta.

Useful properties of quinoa:

  • Has a powerful restorative effect;
  • Has a beneficial effect on the cardiovascular system, helps reduce bad cholesterol in the blood, protects against anemia, is useful to hypertensive patients;
  • Due to its ability to reduce blood sugar levels, quinoa is recommended for people with diabetes mellitus;
  • Helps with migraines, helps reduce blood pressure;
  • Has a calming effect on the nervous system;
  • Favors the removal of toxins and toxins from the body;
  • Useful to children and people of advanced age, contributing to the strengthening of bone tissue and helping with many diseases of the bone system;
  • The essential amino acid lysine, which is part of the quinoa, helps to heal wounds;
  • It is recommended to people who have suffered serious illnesses or accidents, as well as those who are engaged in heavy physical labor, quickly restoring strength, saturating and strengthening the body;
  • It is recommended to include quinoa in the diet of pregnant women, people with overweight, athletes and those who experience regular physical activity and stress;
  • It is useful for the prevention of colon cancer.

Fiber, which is in plenty in grain quinoa, is combined with other trace elements, is indispensable for the treatment of obesity and the fight against obesity. With its help, cholesterol is excreted from the body, the intestines are cleared, and fats are split. Fibers found in fiber absorb low cholesterol, thus preventing it from being deposited on the walls of blood vessels in the form of blood clots and cholesterol plaques, which helps prevent cardiovascular disease and stroke. A large amount of plant fiber allows you to quickly saturate and satisfy hunger for a longer period, which, in turn, allows you to eat less food and, accordingly, to get fewer calories.

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