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La Quinoa real puede considerarse un "pseudocereal" (es un grano parecido a otros cereales pero en realidad es de la familia de las espinacas y la remolacha) que procede del altiplano boliviano, donde es cultivado entre 3000 y 4000 metros de altura.


Propiedades de la Quinoa real

? La Quinoa real es un alimento de gran inter?s nutricional por su extraordinario contenido en proteína de alto valor biológico, pues proporciona todos los aminoácidos esenciales (imprescindibles para el organismo humano ya que éste no es capaz de sintetizarlos por sí mismo, y hay que tomarlos con la alimentaci?n diaria).
? Esta riqueza proteúnica de la Quinoa real es gracias a su contenido en germen, un 30% del peso total del grano, mientras que en la mayoría de los cereales este germen no sobrepasa el 1% de su peso.

? La Quinoa real tiene a su vez la gran ventaja de no contener gluten, proteína de los cereales que no pueden asimilar los beb?s antes de los 5-7 meses, siendo muy recomendable para personas afectadas de celiaquía, s?ndrome de intestino permeable y otras afecciones y/o alergias intestinales.
? Posee propiedades antiinflamatorias y cicatrizantes

?Sab?as que la Quinoa real ...?Las civilizaciones precolombinas lo veneraban c**o grano sagrado, en Quechua quinoa significa "cereal madre".

Quinoa


Totally unknown in the West up until the 1990s, quinoa is now to be found in all organic and natural food stores. It is an essential ingredient of the Montignac Method thanks to its extremely low Glycemic Index.

Quinoa is inaccurately classified as a cereal. Even if at a nutritional level it resembles cereals, quinoa has the advantage that it does not contain gluten. Quinoa in fact belongs to the leafy vegetable family (like spinach) and both its grains and leaves are edible.

This plant comes to us from South America. History tells that it was the Inc así staple diet. They called it ?The Mother Grain?.

It was traditionally cultivated through terrace farming in the Andean region in Bolivia, Peru and Colombia. Currently, other Latin American countries also cultivate quinoa.

At a dietary level, quinoa is exceptionally nutritious:

100 g of raw quinoa supplies :

Proteins 15 g

Lipids 6 g

Carbohydrates 69 g

Fibers 6 g

Minerals and humidity 4 g

Calcium 60 mg

Iron 9 mg

Potassium 740 mg

Phosphorus 410 mg

Zinc 3.3 mg

Magnesium 210 mg

Thiamine 0.2 mg


Riboflavin 0.4 mg


There is only one variety of quinoa which can possibly be eaten as is in grain form or which can be ground into flour.

Quinoa can be served to accompany a meat or fish dish. It can serve as a substitute for rice in meals when following the protein-lipid diet in phase I.

It is a particularly good choice as an entrée either on its own or in taboul? substituting for semolina. I can also be served in a tossed or mixed salad.

It is always advisable to rinse the quinoa prior to cooking so as to eliminate possible residues of saponin, a natural insecticide which coats the grain protecting it from preying birds and insects.

Cook the quinoa in two 2 cups of water per cup of quinoa for approximately 10 minutes. Quinoa can also be browned in a spoonful of olive oil for 4 to 5 minutes before boiling.

Exclusive food stores sell ready-made quinoa dishes, quinoa flakes and quinoa flour foodstuff such as pasta as well as quinoa sprouts.

Quinoa has existed for centuries (5000 B.C.) Considering its exceptional nutritious value, as well as its beneficially low Glycemic Index, it can well be considered one of the foods of the future.

JosefinaGonzález escribió:Perdonad que me meta

Bulgur no es arroz, sino trigo tratado.

El quinoa o quinua ni es una legumbre (judias, garbanzos.....,) ni un cereal (trigo, avena...), ni una graminea (ej. arroz ) aunque lo que se usan, las semillas, lo parezcan