If this concept has not yet been part of your repertoire, it will have to change quickly. C'est un grain précieux, qui est très polyvalent.

Quinoa, whose use is very widespread in the southern Americas, is still only partially known to us. At the time of the Incas, it was the main ingredient in the cuisine of the Andean nations, until it was replaced by maize and chips from the earth, brought by the conquistadors from Europe.

Quinoa is not a grain in the strict sense, because it is the fruit of a plant with large leaves that belongs to the same family as the spinach, betteraves and beetroot. Even its feuilles can therefore be utilised as a cuit légume.

Le petit grain rond qui ressemble à un grain de millet, rôti facilement disponibles, naturel, ou sous forme gonflée. It can easily be used in the front and represents the flavour and texture of wholemeal rice or couscous. Quinoa contains a lot of beneficial proteins, glucides, essential grass acids, vitamins and minerals, as well as polyunsaturated grass acids, especially linoleic oil, which helps to prevent poor cholesterol levels in the body.

Quinoa vous obtenez, en particulier dans les magasins d'aliments naturels, comme il peut être utilisé comme ingrédient pour le muesli, ou utilisées dans les soupes et les plats de légumes servis gonflées.

If you want to cook the quinoa cuit, then you have to soak the grains with fresh water from the outside to reduce the amber components, while adhering to the grain. Now, you can configure the quinoa like the rice, with three parts of water for one part of a grain, and leave to mash for around 15-20 minutes. The selenium is added to only the best finished plate.

To make the flavours more intense, you can first place the grains in a casserole before cooking until the flavour becomes slightly soft.