Quinoa, the Mother of All Seeds

WHAT IS QUINOA?

Quinoa is a vegetable native to South America and is considered the “mother of all seeds”: the main source of nutrition for indigenous peoples since ancient times.

Quinoa is a variety of herbal plant that belongs to the Chenopodiaceae family, famous for their high content of vegetable proteins and unsaturated fats that make them particularly suitable for celiacs. The plant from which quinoa is extracted is resistant, adapts to climatic changes and is rich in essential amino acids for our metabolism. Its leaves are cooked in the same way as spinach is cooked

Quinoa seeds, in addition to their unmistakable taste, have the advantage of guaranteeing high digestibility, made possible thanks to two amino acids, lysine and methionine.

QUINOA: A REALLY HEALTHY PRODUCT

Why is quinoa considered a healthy product?
First of all, it is a food rich in nutritional properties, highly digestible and low in calories. Its proteins, fibers and minerals such as phosphorus, magnesium, iron and zinc make it a particularly beneficial vegetable for our body. Quinoa seeds, in addition to their unmistakable taste, have the advantage of guaranteeing high digestibility, made possible thanks to two amino acids, lysine and methionine.
Finally, quinoa is an excellent source of natural antioxidants, in particular of flavonoids essential for their action against free radicals

QUINOA: HOW TO COOK IT

In the kitchen, it proves to be a versatile food, suitable to replace rice, couscous and any other cereal, both for traditional recipes and for more creative dishes.

It can be used just like other cereals to prepare soups and soups but also as an accompaniment to meat and vegetables. To significantly increase its flavor, it is a good habit to roast its seeds for a few minutes before boiling them, in this way its vitamin concentration is activated more.
The seeds are then soaked for about half an hour in cold water, drained and rinsed carefully to eliminate the saponin that covers them. Once immersed in boiling water, you have to let them cook for about twenty minutes. Cooking is complete as soon as the quinoa takes on a transparent color and becomes soft at the right point.
At this point it is ready to be integrated into your recipes and dishes!

QUINOA: NUTRITIONAL PROPERTIES

Quinoa is a food rich in nutritional properties, it contains vegetable proteins, fibers and minerals. It is suitable for any type of diet, especially for those who follow low-calorie diets and vegetarians.
Quinoa seeds have properties very similar to cereals but, unlike the latter, in addition to having higher concentrations of starch, they do not contain gluten. It is therefore an excellent ingredient for those who suffer from celiac disease.
The natural fibers in Quinoa are insoluble and contribute to the proper functioning of our intestine, while reducing cholesterol levels. All this makes it possible to prevent constipation, to detoxify our metabolism and to manage blood sugar levels

According to a study carried out by the University of Massachusetts, quinoa proved to be an excellent vegetable for managing type 2 diabetes and related blood pressure.

The balanced and complete nutritional profile of this food helps to maintain a sense of satiety for longer, thanks to the right intake of fat, protein and fiber.

But what makes Quinoa truly unique and precious?
The factor that makes this food truly unique is the presence in large quantities of quercetin and canferol, substances that have been shown to have anti-inflammatory, antiviral and antidepressant effects

However, the spread of plant production outside its environment of origin has brought serious risks to the local environment due to the poor sustainability of the agricultural methods used by most producers.

Our local producers support their territory, paying great attention to the protection of the natural environment in which we live and guaranteeing an eco-sustainable method of cultivation.