Quinoa has been known as a cultivated plant in South America for around 5,000 years. And it is relatively demanding to grow. It can be grown up to 4500 meters above sea level. The mineral-rich leaves are eaten as a vegetable or salad; the seeds have a grain-like composition. They are therefore – just like amaranth – referred to as gluten-free pseudograins. It can also be used particularly well instead of rice.
Quinoa is now no longer only available in natural food stores, but also in conventional supermarkets. You can usually buy it plain or as an ingredient in muesli mixes.
Quinoa is rich in protein and contains minerals such as potassium, magnesium and phosphorus. The pseudograin is therefore a good source of nutrients. The Incas used quinoa as a remedy for sore throats. For people suffering from celiac disease, the pseudograin is a good substitute.
Quinoa can be prepared like a risotto. All you have to do is simmer the pseudo-grain with white wine and broth until the seeds are soft. Which ingredients you put in is up to you. It tastes similar to couscous – and is a great alternative to risotto.
Ingredients:
Preparation:
Peel and dice the onion and garlic. Melt the butter in a casserole dish and sauté the onions and garlic until translucent. Add quinoa and deglaze with white wine. Then gradually pour in the broth and let it simmer. Cut the vegetables of your choice into slices and sauté briefly in a pan with butter. Salt and pepper. Then add it to the quinoa. Finally, stir in the parsley, season to taste and fold in Parmesan if desired.
