Quinoa has been around for thousands of years, but it has become a significant trend these days. It is indigenous to the South American region of Andean that includes Peru, Bolivia, Chile, and Ecuador. It is also known as the ‘mother of all grains.’ Quinoa seeds are full of nutrition and can be referred to as a superfood.
It is pronounced as ‘keen-waah’ and is technically a seed instead of a grain. It is very rich in its protein content and is derived from a veggie that belongs to the group of beets, spinach, and Swiss chard. It can grow in the roughest conditions like lesser rainfall, deteriorated soil conditions, hot sun, freezing cold temperatures, and even on high altitudes. It can also survive in drought-like conditions.
Quinoa is one of the seeds that provide all the necessary amino acids. It is the quality of protein that makes quinoa apart. It is also highly rich in fiber, magnesium, iron, calcium, vitamin B, and vitamin E. it is also considered gluten-free, which is why it’s the best source of protein for people having a gluten intolerance.
You should rinse it before cooking. You can cook it just like rice with 1 ratio dry quinoa and 2 ratio liquid, and it can be quickly prepared in 15 minutes. It can be used in a vast array of foods and recipes, the best is to use it as a rice substitute.
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