Quinoa is a South American grain crop, which has become very popular throughout the world. The seeds of quinoa grains are small, 0.08" (2 mm) in diameter, and are very healthy.
Quinoa contains more than 20 amino acids, zinc, calcium, vitamins of B group, phosphorus and iron. The grains of quinoa can be either light or dark. Quinoa is cooked in boiling water for about 15 minutes.
Care must be taken with the addition of salt in the water as the grains of quinoa have a slightly salty taste because of the high mineral content.
Before it is cooked, quinoa should be washed. Cook it over low heat to allow the quinoa to absorb the water. Then add the butter and cover with a lid. Keep the lid closed tight and shake the dish slightly.
If you want your quinoa to have a more mild flavor, soak the grains for three hours before you boil them. If you want a richer taste, fry them in a dry pan before you boil them.
Quinoa is suitable for various types of salads, soups, or can used as a side dish to meat or fish. Quinoa is added to cereals and desserts.
Quinoa has an aroma of walnuts and fresh grass and quite an interesting taste. The texture of the quinoa is similar to that of couscous. When cooking quinoa, it swells four times in volume.
In all recipes with rice or bulgur, quinoa can be used as a substitute. It has enough flavor and is very nutritious. In combination with meat or vegetables, it is very tasty.
It can also be served simply with the addition of a little more melted butter. Combined with your favorite spices, quinoa is a very nice and healthy addition to the table. The way the grains burst during chewing makes them fun for small children.