Quinoa: the mother of all seeds.

A great new entry for all of you, friends of Spaghetti&Mandolino: the Quinoa arrives, which the Incas called “chisiya marna”, meaning “the mother of all grains” in the Quechua language. The Andean populations consider this seed the quintessential food: it is very nutritious, rich in properties and benefits. Since 2013, this powerful seed has been recognized by the United Nations as a potential food capable of eradicating hunger in the poorest countries in the world.
It comes in three types: white, red, and black. In terms of nutrition, there are no significant differences: red and white are definitely the most common and easiest to find in supermarkets. 

Quinoa Properties

It is a pseudocereal that comes from the seeds of the plant that bears the same name. It is a kind of grain, although it cannot be specifically defined as such because it does not belong to the grass family. It is highly nutritious: in fact, it is rich in flavonoids, minerals, fibers, and vitamins. Additionally, being gluten-free, it is suitable for those with celiac disease. 

Before consuming, the seeds must be wash thoroughly: the shell contains a substance called "saponin". This substance, also found in legumes, makes the grain particularly bitter: it serves to protect the seeds from possible birds that might feed on them. Therefore, before cooking the seeds, it is advisable to wash them carefully to remove the bitter aftertaste that could make your dish less enjoyable.

Quinoa Nutritional Values and Calories

It is the superfood par excellence: it is so nutritious that even astronauts, along with amaranth, consume it regularly! Rich in vitamins, iron, magnesium, and fiber, it is an excellent food choice for those following a vegan or vegetarian diet. 

Quinoa calories per 100 g of product
Nutritional values: 368 kcal
Carbohydrates: 64.16 g
Proteins: 14 g
Fats: 6.07 g

How to Cook Quinoa

As we have seen, it is necessary to wash it thoroughly before cooking. Cooking takes about twenty minutes, and once ready, it can be stored in the fridge for two or three days. 
It is a very versatile food that can be used to make salads, patties, and even desserts and soups. Cooking times and uses vary based on the variety used. The white quinoa cooks faster and is best suited for making more elaborate soups and patties. The red is more robust and flavorful: it takes longer to cook (almost double the time compared to white) and is more suitable as a side dish, perhaps in place of bread. It is excellent in salads and paired with meat or fish main dishes for a healthy and delicious lunch. 

Quinoa Recipes: Bring Flavor to the Table 

The first recipe we propose, fresh and flavorful, is the quinoa salad with vegetables and feta. You will need: a red Tropea onion, a zucchini, 100 g of feta, a handful of cherry tomatoes, black olives, a few leaves of mint, and, of course, 200 g of quinoa, our protagonist. You just need to cook it and sauté the zucchini in a little oil in a separate pan, cut into tiny cubes. Meanwhile, you should also dice the other vegetables and feta and chop the mint. After letting the cooked grain cool, mix the ingredients and dress with a drizzle of Evo oil. And here’s a fresh and super flavorful recipe!

If you are vegetarian and looking for a good alternative to classic hamburgers, then try the quinoa burger recipe: you will need 200 g of quinoa, a handful of basil, 200 g of potatoes, an onion, a zucchini, salt, and pepper. Cook the potatoes and quinoa, and separately sauté the zucchini and onion cut into tiny pieces in a little oil. After cooking, mash the potatoes with a potato masher. Add salt, pepper, quinoa, vegetables, and chopped basil. Knead the mixture with your hands until you obtain a homogeneous mixture and form the burgers. Cook the small burgers in a non-stick pan with a drizzle of oil, and here’s your second course ready to eat. You can enjoy them with a plate of fresh vegetables or make excellent vegan burgers with caramelized onions. Absolutely delicious!!