Quinoa is a gluten free plant, high in protein, carbohydrates and fiber. Native to South America, quinoa is often mistakenly considered a cereal by its high starch content; however, it does not belong to the grass family and is, instead, related to spinach, so much that the leaves can be cooked the same way and the taste is very similar.
It has numerous nutritional properties. Its formulations contain two essential amino acids for the proper functioning of the body: lysine and methionine. The latter helps insulin metabolism. It contains also a good proportion of minerals and vitamins, in particular magnesium, vitamin C and vitamin E.
Quinoa, although not exactly a cereal, can be used instead of rice, couscous, millet, etc. For this is good to match it with fresh and mineral wines like Grisela Soave Classico.
Let’s start from the basic recipe.
- After rinsing thoroughly the seeds of quinoa, boil in boiling water for about 15 minutes.
- You would need 150 ml of water every 70 grams of quinoa (corresponding to a portion). Quinoa is cooked when the grains will be inflated and have formed a small white bud.
- At this point you can season to your taste or use for pies and croquettes.
From the menù of La Peca
Via Giovannelli 2 Lonigo (VI)