Quinoa is neither a cereal nor a legume… It is a “pseudo-cereal”, which is in reality the fruit of a plant, from the same family as beets and spinach.
Originally from the Andes, quinoa is today widely cultivated in France. A third of French culture comes from Anjou, a region which has set up a quality sector since 2008 to support this promising culture.
There are several varieties of quinoa: white, soft and tender, as well as red or brown quinoas, firmer and full-bodied.
Nutritional properties
Quinoa is well known to vegetarians. Indeed, it is one of the rare plant products whose proteins contain all the essential amino acids, that is to say those that our body cannot produce… In addition, its high level of iron, zinc and vitamins B2 make it possible to effectively combat the main deficiencies that vegetarians may encounter.
Quinoa is also known for its absence of gluten. It thus easily replaces wheat and helps to balance the meals of people intolerant or allergic to gluten.
Also rich in fiber, unsaturated fats and anti-oxidants, it would definitely be wrong to deprive yourself of them!
Quinoa in cooking
Before cooking quinoa, rinse it thoroughly to rid it of saponin which can make it sticky and bitter. You can then cook it Creole style in 1.5 times its volume of water.
Once cooked, it can be cooked in pancakes, gratin, risotto, tabbouleh, sautéed with vegetables, stuffed, etc.
We also find it blown. It is then suitable for the preparation of gourmet desserts, granolas and cereal bars, to which it gives a delicious crunch.
