Quinoa: cooking method for garnish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Quinoa has recently been considered an unprecedented guest on the table of Russians. But today it is sold in every supermarket. If you are tired of buckwheat, rice and millet, then it's time to diversify the menu. Quinoa's different cooking methods make it a versatile option for breakfast, lunch or dinner.

Description

Quinoa is a pseudo-grain annual crop. The plant reaches 2 meters in height. It has a branched stem and round leaves that look like goose paws. It is not cultivated in Russia, therefore it was not used for food for a long time.

Quinoa fruits are similar to buckwheat, they are collected in bunches, curl along the stem and are considered fruits. Quinoa grains are found in beige, red or black. For a long time, only the Indians were engaged in the cultivation of this plant. The Incas gave it the name "divine grain", emphasizing its exceptional benefits for the body. It's worth learning how to make quinoa just for that.

Useful properties

This cereal containsa large amount of easily digestible protein, vitamins A and groups B, C and D, as well as many useful trace elements and amino acids. Another advantage of quinoa is that it grows in the highlands of Chile and Peru, where genetic modification is prohibited.

The abundance of vitamins and minerals makes rice quinoa indispensable for people with problems of the nervous system, bone tissue, and metabolic disorders. Nutrition is confirmed by the high content of fiber, which activates the proper functioning of the digestive tract. Groats are digested almost 100%. Quinoa is an excellent source of vegetable protein with a rich composition of amino acids. The use of seeds energizes a person for the whole day and strengthens the immune system.

Besides, there are so many ways to prepare quinoa, so you should definitely try at least some of them. The amazing nutty taste of cereals will not leave anyone indifferent.

Doctors' opinion

This point interests us as much as how quinoa is cooked. Useful properties erect it on a podium among all other cereals. Quinoa is not only a food, it is also a natural healer. The use of cereals has a positive effect on the human body. Doctors note the following points:

• Quinoa has a strengthening effect on the body.
• It has a positive effect on the work of the cardiovascular system.
• Recommended for people suffering from diabetes.
• Actively displaystoxins and waste products from the body.
• Strengthens bones. Accelerates the healing of wounds and damage to the surface of the skin.
• Very useful for pregnant women.
• Helps to restore the athlete's body.
• Groats are rich in protein and good for children. Regular use has a beneficial effect on the condition of blood vessels.

Universal Training

If the hostess knows how to cook porridge, then it will not be difficult for her to cope with quinoa. Preparation is not much different from what you usually do before cooking buckwheat or millet. By the way, if you like millet, then everything will be even easier. By analogy with it, it is desirable to soak rice quinoa. The grain has a natural bitter note, which dissolves safely in water. If you neglect this point, the porridge will not become tasteless or inedible. But there will be a certain tinge. The time is chosen individually, cooks recommend pouring water over the cereal in the evening. But if you need it today, then wait at least 40 minutes.

Further still easier. It is necessary to pour the washed seeds with cold water (if there is sweet porridge, you can add a little milk or cream) and put on the stove. At the same time, it is difficult to say how much to cook cereals. You just need to wait until all the liquid is absorbed. In general, cereals are boiled in less than half an hour. Finished grains increase in size, swell greatly.

Cooked grains are slightly transparent and have a soft couscous texture. The taste of the product is fresh, but withwalnut tint. In the mouth, the grains burst like eggs. Experienced chefs suggest that the seeds are boiled in any liquid in a ratio of 1:2. That is, the water should cover the cereal by a few centimeters. S alt is better to add later. This way of cooking quinoa is versatile, whether you decide to make a side dish or milk porridge for breakfast.

Cooking without pre-soaking

Some people like the natural taste of quinoa. Professional cooks like to play up the bitter notes of seeds in dishes with various ingredients. Then you don't need to soak the quinoa. The absence of this procedure will not hurt a little, but, on the contrary, will save all the useful elements. It is only important to thoroughly rinse the grains. In this case, you can ignite the seeds in a pan. The principles of cooking are the same. When the mass boils, the fire is reduced and the grains are boiled until the liquid is completely absorbed. Quinoa is often prepared in restaurants this way. There are many more cooking methods, so let's continue.

If the cereal is for salad

In this case, the guide will be that we need to get crumbly porridge. To grain to grain. Sometimes housewives say that it is precisely this preparation of cereals that they consider the most difficult. But you just need to know a few secrets.

First of all, roast the seeds in a dry frying pan. Do not add s alt or oil, this is unnecessary at this stage. Roasting will give the grain softness and remove excess stickiness. After that, you can start cooking. Here are the culinary opinionsdivided. Some believe that basil, rosemary and other spices should be added immediately after cooking. Others choose to skip them to bring out the natural taste and aroma.

Cooking a great side dish

An excellent choice in this case would be Mistral quinoa. The cooking method is written on the package, but today we will consider several options, among which you will definitely find your own. All you need for this easy side dish is a few vegetables:

• Boil 200 g of grains in s alted water.
• Separately finely chop half a red onion, 2 carrots, 3 zucchini and a stalk of celery.
• Sear for 10 minutes.
• Separately mix 100 g of fresh orange juice and a teaspoon of paprika.
• Combine vegetables with grits and add citrus dressing. S alt and pepper to taste. It makes a wonderful side dish.

Quinoa without cooking

Fans of a raw food diet often ask this question: how to cook quinoa for a side dish without heat treatment? It turns out that this is also easy. The principle is the same as for buckwheat. If in the evening it is poured with water or kefir, then in the morning there will be a rather tender porridge.

But it's still more interesting here. If roasted buckwheat simply swells, then quinoa is a living seed that is capable of intensive growth. That is, overnight, the seeds will not only swell, but also germinate, turning an ordinary meal into a wonderful set of vitamins and microelements, antioxidants andamino acids.

First, the grains are soaked in water for 40 minutes. After that, dry and leave in a container with a damp cloth. At room temperature, seeds spend no more than 4 hours on their growth. And sprouted seeds are an excellent side dish for cold dishes and an important ingredient in salads. You can cut any vegetables and sprinkle with lemon juice and olive oil, add a handful of quinoa - and a vitamin salad is ready. And every day it can be different.

Quinoa with vegetables

For cooking you will need:

• Quinoa - 1 tbsp
• Cauliflower, carrots - about 300g each
• Tomato and sweet pepper - 1 each
• Vegetable oil and spices.

Cook the groats, s alt and leave in the pan. Now it's time to prepare the vegetables. Boil the cauliflower and separate into florets. All other vegetables need to be lightly fried in a pan with a little oil. The tomato is placed last, after which it is stewed for a few more minutes. It remains to add quinoa, s alt and pepper. Keep the mixture on fire for a couple of minutes, and you can turn it off. Since quinoa is so easy to make at home, it can be enjoyed on its own or as a side dish every day (or almost every day).

This cereal is very useful for the body, but do not forget that the stomach should get used to it. Therefore, if you buy it for the first time, then prepare a small portion. It will be possible to repeat in 2-3 days. And of course, no matter how useful porridge is, it will not replace a full diet.

Risotto fromQuinoa

If you simplify the cooking technique, then this is an ordinary pilaf. It's just that instead of rice, another cereal is taken here. You need to know how to properly cook quinoa so that you pour in enough water and do not end up with a slurry:

• Rinse seeds and drain.
• Heat olive oil in a saucepan, add garlic and carrots, bell peppers and celery pieces. The mixture is no longer fried, but stewed for 3 minutes.
• Pour out a glass of quinoa. Remember that if you do not like the natural taste of the grains (they have a slight bitterness), then it is better to pre-soak them for several hours.
• Add two cups of water. After about 10 minutes, check the amount of liquid. At the same time, you can add parsley and cilantro. Stir the risotto and simmer for another 5-10 minutes over low heat.

The dish is original and interesting. I must say, the classic pilaf will not replace, you need to get used to it. But it can be great as a side dish. Try serving this appetizer at a party, it will fly apart in just a few minutes.

Instead of a conclusion

Quinoa is an excellent source of protein and other nutrients. What kind of cereal is this and how to cook it, we briefly reviewed today. Rice quinoa can be used to make sweet porridge. It goes well with seafood, vegetables and chicken, beef and lamb. If we are bored with buckwheat, rice or other cereals, then it's time to diversify the quinoa table. The unique cereal is perfectly satiating and suitable for those who want to lose weight. Low calorie content, excellent taste and nutritional value make quinoa your best friend during a diet. It is also suitable as a mono-diet, as it contains a unique set of almost all substances necessary for the body.