Quinoa contains higher protein compared with other grains. Because of the high concentration of protein, ease of use, versatility in preparation, and potential for increased yields in controlled environments, quinoa has been selected as an experimental crop in NASA's Controlled Ecological Life Support System for long-duration human-occupied space flights (Greg Schlick & David L. Bubenheim "Quinoa: An Emerging "New" Crop with Potential for CELSS"). Quinoa contains twice as much protein as white rice.
Quinoa also contains higher levels of dietary fibre, B vitamins, and minerals than most grains. A cup of quinoa contains about 5g more fibre than a cup of white rice. Fibre is very useful for the digestive system.
Quinoa is also gluten-free. If you are allergic to gluten, quinoa can be used as an alternative source of carbohydrates.
Quinoa has a lower glycaemic index than white rice which means it does not spike blood sugar levels quickly.
In this video, I will show you how to cook quinoa. Cooked quinoa can be eaten as a substitute for rice, potatoes, pasta, etc. Quinoa can also be mixed with vegetable salads and legume salads. Quinoa can also be mixed with flour in bread making to add more fibre to the bread.
I hope this recipe will be useful for you.
Quinoa
Ingredient:
100g quinoa
300ml chicken stock/water
a pinch of salt
1 tbsp olive oil
Method:
Rinse quinoa
Put it in the pan
Add 300 ml of chicken stock or 300ml water and a pinch of salt
Bring to a boil, then reduce the heat
Cook for 20 minutes at medium heat
Open the pan, add 1 tablespoon of olive oil, cover, remove from heat
Leave for 10 minutes, fluff the quinoa
Quinoa is ready to serve
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