Cooking with quinoa

Quinoa is the only food of vegetable origin that provides all the essential amino acids, trace elements and vitamins, equating its protein quality to that of milk.

It is gluten-free. Its grains are highly nutritious, surpassing cereals, such as wheat, corn, rice and oats, in biological value and nutritional quality. After harvest, the seeds are processed to remove the bitter-tasting outer seed coat.

Quinoa originated in the Andean region of northwestern South America, and was domesticated 3,000 to 4,000 years ago for human consumption in the Lake Titicaca basin of Peru and Bolivia, though archaeological evidence shows livestock uses 5,200 to 7,000 years ago For more info:

One cup of cooked quinoa has about 40 fewer calories than the same amount of white rice, but the real benefit is in the carbohydrates. White rice has almost 15 times more grams of carbohydrates, and quinoa provides 5 more grams of fiber and double the protein.
There are roughly 120 known varieties of quinoa, according to the Whole Grains Council. The most commercialized types are white, red and black quinoa and many more colors in between.

Ways with quinoa
Like any other cereal quinoa is one of those foods that can be delicious, or it can turn out bland and boring. Here are some tips to elevate the taste of this superfood superstar. Creative ways with quinoa

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