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| − | + | Superfood Spotlight - Quinoa<br><br><br><br>Quinoa (pronounced as keen-wa) 's been around for more than 5000 years now but unfortunately, the wonderful health benefits haven't been fully explored yet. Did you know that it really is considered as a super food? Since I started reading about quinoa nutritional information, I happily replaced my white rice from it. It was one of the most sacred food for the ancient Incas and they held it such high regard that they referred to it "La Chisiya Mama" or "Mother coming from all Grains".<br><br>This whole "grain" can grow in the most extreme of weathers along with mountain tops. Quinoa was cultivated inside the mountains in the Andes, where the Incas resided. The Incas used this whole grain to give their soldiers, knowing it will give them endurance and strength in battles. They knew of it's benefits and practically worshipped the grain, treating it like gold and calling it "mother grain". They even put on the extender in their rituals. The Quinoa fields were eventually burned down once the Spanish conquerors came, but the cultivation of Quinoa lived on thanks to the other South American countries who put on the extender. About six in the past, Quinoa was finally introduced to North America.<br><br>It comes in three varieties: white [http://search.Un.org/search?ie=utf8&site=un_org&output=xml_no_dtd&client=UN_Website_en&num=10&lr=lang_en&proxystylesheet=UN_Website_en&oe=utf8&q=quinoa+grain&Submit=Go quinoa grain] (the most common), red and black. During the commercial cultivation of quinoa grain, much of the saponins that cover the quinoa seeds, may be removed, even though it is still far better to wash the seeds thoroughly before cooking to remove any remaining saponin residue. A better way is always to run cold water over quinoa in a very fine-meshed strainer, rubbing the seeds between your hands. To make sure the saponins have been completely removed, taste several seeds. If they still a bitter taste, repeat the rinsing process.<br><br>You can cook [http://comprarquinoa.com.es quinoa comprar] on the stove top or even in your rice cooker. It can also be baked if you are looking for a crunchy topping for yogurt or to replace croutons on your salad. If you choose to cook quinoa about the stove top or rice cooker, you will need to use twice as much liquid while cooking quinoa. Bring it to boil over high heat and after that turn the temperature down to medium low. Cover the pot and simmer for between fourteen and sixteen minutes or prior to the liquid is all absorbed. Remove the quinoa from the heat and allow to remain covered for an additional five minutes are really.<br><br>There are many different models of Quinoa however the one normally found on the shelves of your respective supermarket or health food shop is the white variety. Black and Red Quinoa seeds are also available in addition you'll find Quinoa flour and Quinoa flakes on the market. It is a fabulously versatile ingredientA�that will complement practically any meal from breakfast cereals, salads, breads and even chocolate cake. So it doesn't only provide a tasty feast for INCA warriors and often will provide the nutrients absent from most contemporary diets today. | |
Revision as of 02:41, 12 January 2015
Superfood Spotlight - Quinoa
Quinoa (pronounced as keen-wa) 's been around for more than 5000 years now but unfortunately, the wonderful health benefits haven't been fully explored yet. Did you know that it really is considered as a super food? Since I started reading about quinoa nutritional information, I happily replaced my white rice from it. It was one of the most sacred food for the ancient Incas and they held it such high regard that they referred to it "La Chisiya Mama" or "Mother coming from all Grains".
This whole "grain" can grow in the most extreme of weathers along with mountain tops. Quinoa was cultivated inside the mountains in the Andes, where the Incas resided. The Incas used this whole grain to give their soldiers, knowing it will give them endurance and strength in battles. They knew of it's benefits and practically worshipped the grain, treating it like gold and calling it "mother grain". They even put on the extender in their rituals. The Quinoa fields were eventually burned down once the Spanish conquerors came, but the cultivation of Quinoa lived on thanks to the other South American countries who put on the extender. About six in the past, Quinoa was finally introduced to North America.
It comes in three varieties: white quinoa grain (the most common), red and black. During the commercial cultivation of quinoa grain, much of the saponins that cover the quinoa seeds, may be removed, even though it is still far better to wash the seeds thoroughly before cooking to remove any remaining saponin residue. A better way is always to run cold water over quinoa in a very fine-meshed strainer, rubbing the seeds between your hands. To make sure the saponins have been completely removed, taste several seeds. If they still a bitter taste, repeat the rinsing process.
You can cook quinoa comprar on the stove top or even in your rice cooker. It can also be baked if you are looking for a crunchy topping for yogurt or to replace croutons on your salad. If you choose to cook quinoa about the stove top or rice cooker, you will need to use twice as much liquid while cooking quinoa. Bring it to boil over high heat and after that turn the temperature down to medium low. Cover the pot and simmer for between fourteen and sixteen minutes or prior to the liquid is all absorbed. Remove the quinoa from the heat and allow to remain covered for an additional five minutes are really.
There are many different models of Quinoa however the one normally found on the shelves of your respective supermarket or health food shop is the white variety. Black and Red Quinoa seeds are also available in addition you'll find Quinoa flour and Quinoa flakes on the market. It is a fabulously versatile ingredientA�that will complement practically any meal from breakfast cereals, salads, breads and even chocolate cake. So it doesn't only provide a tasty feast for INCA warriors and often will provide the nutrients absent from most contemporary diets today.