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€ 6.95
Quinoa grits resemble millet, not a grain, but belong to the pigeon family. Quinoa is appreciated worldwide for its rich nutrients. Quinoa can be a very good alternative if you give up flour products. It does not contain gluten. Quinoa contains all the essential amino acids, making it a great source of protein, as vegans and vegetarians, ...
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Quinoa grits resemble millet, not a grain, but belong to the pigeon family. Quinoa is appreciated worldwide for its rich nutrients. Quinoa can be a very good alternative if you give up flour products. It does not contain gluten. Quinoa contains all the essential amino acids, making it a great source of protein for vegans and vegetarians as well as athletes and healthy lifestyle enthusiasts. Quinoa is an excellent source of calcium, iron, copper, manganese, magnesium, phosphorus and other minerals, and contains many vitamins.

Quinoa is attributed to properties such as: useful for weight loss, bone, brain, skin and vascular health, reduces blood pressure and breast cancer risk, treats diabetes and migraine, improves digestive system function, etc. It is recommended to rinse or even soak in cold water before cooking. It takes about 20 minutes to boil until the seeds become slightly translucent and no longer solid. Quinoa has the property of enhancing the taste of what is added to it. Similarly, very little salt and other spices must be added. This miracle product is used - from soups and salads, to secondary dishes and even to desserts.

Hot quinoa salad.

One serving will require:
handful or more quinoa seeds
lemons
for soaking and boiling water
leeks, carrots and other vegetables (broccoli, green beans)
garlic
lightly roasted seeds of choice (pumpkin, sunflower, sesame)
coconut oil
Spices: cumin, garam masala, Himalayan salt.

Preparation:
It is recommended that the quinoa seeds be pre-soaked in water pressed with a tablespoon of lemon juice for about 4 hours. This will help to improve the bioavailability of nutrients and reduce cooking times. Quinoa is made to boil in water with a pinch of salt so that the water covers it about 1cm above the quinoa. Meanwhile, chop the leek, cut the carrots into smaller slices. Heat the fats on the pan when they are heated, adding the spices and chopped garlic. Bake until the aroma of the spice mixture appears. Fry the seasoned leek, when it begins to brown add a little salt, stir. A couple of spoons of leek add quinoa, as well as the larger pieces of carrot, stir. Small carrot slices make leeks, fry, add a little salt. When the water from the quinoa is absorbed and evaporated, add the roasted vegetables, optionally black pepper, roasted seeds, ground seaweed, or other optional mix and serve.

Enjoy your meal!

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