Quinoa - gluten-free seeds that originate from the Andean region of South America. Rich source of protein, fiber, vitamin B and iron, and contains all eight amino acids. Smaller than rice, barley and bulgur, quinoa looks like a grain, thanks to its neutral color and hard shell. When cooked, it quickly and significantly thickens, softens and releases small spirals that crunch slightly.
Quinoa can be used raw and sprouted, but most often quinoa is used boiled. Quinoa is an ideal addition to soups and salads, can be used in all kinds of dishes as an alternative to rice and bulgur. Quinoa is more common in savory dishes, but there are many recipes for making various quinoa cakes.
- HEALTH BENEFITS
Quinoa can be eaten in large quantities without worries about weight and health. Quinoa is high in protein and amino acids, which make it a mandatory part of the vegetarian menu. It does not contain gluten, which makes it extremely suitable for people who follow a gluten-free diet. It is also a rich source of fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.