100g of uncooked quinoa:
368 calories (55 fatt calories)
Quinoa nutrition
100g of uncooked quinoa:
6g fatt
1g saturated fat
14g protein
64g carbohydrate
7g dietary fiber
6g fatt
1g saturated fat
14g protein
64g carbohydrate
7g dietary fiber
Quinoa with soya flakes
INGRIDIENTS:
100 g quinoa
100 g soy flakes
3 dcl tined tomato
palm butter
onions
garlic
salt
parsley
regano
basil
parmesan cheese
olive
RECIPES
Wash quinoa. Bring to the boil in double amount of water, and then on gentle heat cook for 15 minutes. On butter frie onions and garlic. Add tomatoes and boil it with soy flakes. Add salt and herbs. Stir until sauce slightly reduses. With sauce pour quinoa and decorate with olive and sprinkle with parmesan cheese.
100 g quinoa
100 g soy flakes
3 dcl tined tomato
palm butter
onions
garlic
salt
parsley
regano
basil
parmesan cheese
olive
RECIPES
Wash quinoa. Bring to the boil in double amount of water, and then on gentle heat cook for 15 minutes. On butter frie onions and garlic. Add tomatoes and boil it with soy flakes. Add salt and herbs. Stir until sauce slightly reduses. With sauce pour quinoa and decorate with olive and sprinkle with parmesan cheese.
Oznake:
cook quinoa,
soy,
soy flakes
Quinoa with tofu and vegetables - protein bomb
INGRIDIENTS:
2 cups quinoa
4 cups water
butter
tofu
vegetables - broccoli, carrots, cauliflower
garlic
2 tablespoons soy sauce
RECIPE:
Quinoa must be washed and cooked in salted water for 15 minutes in a 1:2 ratio. Na maslu popečemo tofu in mu dodamo zblanširano zelenjavo, strt česen, sojino omako, začimbe (po želji) ter kuhano kvinojo. Fried tofu on butter and add blanched vegetables, crushed garlic, soy sauce, seasoning (optional) and cooked quinoa. Pour in a little water (1 dl), and cook so water evaporates.
2 cups quinoa
4 cups water
butter
tofu
vegetables - broccoli, carrots, cauliflower
garlic
2 tablespoons soy sauce
RECIPE:
Quinoa must be washed and cooked in salted water for 15 minutes in a 1:2 ratio. Na maslu popečemo tofu in mu dodamo zblanširano zelenjavo, strt česen, sojino omako, začimbe (po želji) ter kuhano kvinojo. Fried tofu on butter and add blanched vegetables, crushed garlic, soy sauce, seasoning (optional) and cooked quinoa. Pour in a little water (1 dl), and cook so water evaporates.
Quinoa salad
INGRIDIENTS:
quinoa 2 dl aprox. 160g
4 dl water
1 small brown onion
1 small red onion
1 clove garlic
1 pumpkin zucchini
1 small fresh green or red peppers
1 medium tomato
salt
freshly ground black pepper
For salad dressing:
1 lemon
1 big spoon of honey
1 big spoon dijon mustard
teaspoon fresh or dried thyme
olive oil
RECIPES:
Wash quinoa with hot water. Drain it well. Brown onions is finely choped and solted in olive oil. Dodamo ji na lističe narezan strok česna, premešamo in pražimo toliko, da česen zadiši. Add cut garlic, stir and roast until garlic gives smell. Add drained quinoa, stir and roast until the quinoa change its color. Increase temperature, add water and salt and pepper. Bring to the boil and lower the temperature. Cover and cook, stirring occasionally, until liquid starts to disappear. When quinoa is cooked, let it cool a little.
While quinoa is cooling, chop the remaining vegetables. In a large bowl mix quinoa and chopped vegetables.
In a separate bowl, prepare salad dressing: Mix lemon juice, zest, honey, dijonmustard and thyme. Quickly mix all with and slowly add olive oil to obtain a good emulsion. Pour salad dressing, stir and allow to cool for at least half an hour. Serve as an independent light meal as salad or as side dish with baked meat or fish.
quinoa 2 dl aprox. 160g
4 dl water
1 small brown onion
1 small red onion
1 clove garlic
1 pumpkin zucchini
1 small fresh green or red peppers
1 medium tomato
salt
freshly ground black pepper
For salad dressing:
1 lemon
1 big spoon of honey
1 big spoon dijon mustard
teaspoon fresh or dried thyme
olive oil
RECIPES:
Wash quinoa with hot water. Drain it well. Brown onions is finely choped and solted in olive oil. Dodamo ji na lističe narezan strok česna, premešamo in pražimo toliko, da česen zadiši. Add cut garlic, stir and roast until garlic gives smell. Add drained quinoa, stir and roast until the quinoa change its color. Increase temperature, add water and salt and pepper. Bring to the boil and lower the temperature. Cover and cook, stirring occasionally, until liquid starts to disappear. When quinoa is cooked, let it cool a little.
While quinoa is cooling, chop the remaining vegetables. In a large bowl mix quinoa and chopped vegetables.
In a separate bowl, prepare salad dressing: Mix lemon juice, zest, honey, dijonmustard and thyme. Quickly mix all with and slowly add olive oil to obtain a good emulsion. Pour salad dressing, stir and allow to cool for at least half an hour. Serve as an independent light meal as salad or as side dish with baked meat or fish.
Quinoa with tasty vegetables
INGRIDIENTS:
1 cup quinoa, approx. 150g
leek
half red, green and yellow peppers
1 small pumpkin zucchini
optional champignons
1 fresh tomatoes or half a small tin can
salt, pepper
parsley
RECIPE:
Quinoa must be repeatedly washed with water to remove bitterness.
V kozici malo prepražimo narezan por, da ovene. In pan we frie sliced leeks. Add all three types of slised peppers. Roast 2 to 3 minutes and add the diced zucchini and tomatoes. Stir. Add washed quinoa, 2 to 2.5 times the amount of water, spices and mix. Let it boil gently about 15 - 20 minutes.
Besides, you could offer a bowl of green salads.
1 cup quinoa, approx. 150g
leek
half red, green and yellow peppers
1 small pumpkin zucchini
optional champignons
1 fresh tomatoes or half a small tin can
salt, pepper
parsley
RECIPE:
Quinoa must be repeatedly washed with water to remove bitterness.
V kozici malo prepražimo narezan por, da ovene. In pan we frie sliced leeks. Add all three types of slised peppers. Roast 2 to 3 minutes and add the diced zucchini and tomatoes. Stir. Add washed quinoa, 2 to 2.5 times the amount of water, spices and mix. Let it boil gently about 15 - 20 minutes.
Besides, you could offer a bowl of green salads.
Oznake:
quinoa,
vegetables
Risotto from Quinoa
INGRIDIENTS:
2 tablespoons olive oil
1 onion or leeks
2 dl Quinoa
2 garlic cloves
1 carrot
handful of peas
half a red bell pepper
5 dl vegetable broth or water
salt
basil
1 tablespoon fresh parsley
RECIPES:
On heated olive oil saute finely chopped onion and a well-washed quinoa. Add chopped garlic, finely sliced carrots, peas and finely chopped peppers. A quick saute and pour vegetable broth, salt and cook. When it begins to boil, reduce flame and cook for 15 minutes or until soft. Sprinkle with chopped parsley. If you wish to improve a slice of butter. When you serve, sprinkle with freshly grated parmesan or other cheese. Serves good with large bowl of salad.
2 tablespoons olive oil
1 onion or leeks
2 dl Quinoa
2 garlic cloves
1 carrot
handful of peas
half a red bell pepper
5 dl vegetable broth or water
salt
basil
1 tablespoon fresh parsley
RECIPES:
On heated olive oil saute finely chopped onion and a well-washed quinoa. Add chopped garlic, finely sliced carrots, peas and finely chopped peppers. A quick saute and pour vegetable broth, salt and cook. When it begins to boil, reduce flame and cook for 15 minutes or until soft. Sprinkle with chopped parsley. If you wish to improve a slice of butter. When you serve, sprinkle with freshly grated parmesan or other cheese. Serves good with large bowl of salad.
Oznake:
quinoa,
risotto,
risotto from quino
Quinoa is the mother of all seeds
In hunting for protein champions we will bet on Quinoa. You hear that name first? Quinoa usage is similar to buckwheat and ranks among the cereals, although it is not. Seeds somewhat reminiscent of cooked millet, but the seed is flat and spiraling wrapped. It has a pronounced flavor, perhaps a bit reminiscent of smoked foods. This ancient plant has in recent years find the way to our shelves. Due to incredible wealth of proteins and minerals, quinoa is beginning to be found on our plates.
Incas grow quinoa (the original is pronounced "kinwa") on the terraced fields in the Andess in Peru, Bolivia and Chile before 6000 years ago; they kept producing there ever since. Incas called quinoa "mother of all seeds" and they worship it God-way. Each year, the Inca chief at equinox planted quinoa seeds with gold spoon. With plant they acted really economical. They grind grain into flour for bread and biscuits, leaves are used as vegetables, stems for firewood. Following the arrival of Spaniards in the American, quinoa was grown where other crops do not thrive; a new surge experienced in the 80th the last century, when they realized the quality of the seed.
Quinoa is a plant that thrives in very poor conditions with little rain, high altitudes; this is where other crops do not survive, so it is very suitable for organic production.
Of the more than 120 species they grow only three types of pale, whitish seeds, other varieties are red or black. Quinoa seed is defended from predators and diseases by a thick layer of saponins. Most of the saponin is removed by special procedures already from seed producers. Saponins are good antiseptics, so fluid, in which we rinsed quinoa, promotes wound healing and is an excellent detergent for washing dishes.
Quinoa is high in protein and fiber content and is one of the most nutritious food in the world. We cann call quinoa the eighth wonder of the world. Quinoa contain twice as much protein than conventional grain, less carbohydrates and some healthy fat.
In addition, it is classified as complete protein foods, which means that it contains all the essential amino acids to build muscle tisue just like meat, eggs or dairy products.
Quinoa has a delicious taste of nuts, to which we quickly become addictive; it cooks faster than rice and can be used to prepare risotto, salads, soups and even desserts.
We can say quinoa is super food. It works extremely powerful and is suitable for people of all ages. It contains more protein than any grain. It contains nearly ideal ratio of eight essential amino acids, particularly high lysine, other amino acids as the amount of phenylalanine, tyrosine, cystine, methionine is similar to the quantities of cereals. It does not contain gluten. It contains 3.9 times more calcium, 2-fold more phosphorus and more than half more iron than wheat. It contains less carbohydrate than other cereals.
It contains 16.2% protein, 6.9% fat, 63.9% carbohydrate, 3.5% fiber, vitamins E, B6, riboflavin, niacin, thiamin, folic acid and minerals: calcium, phosphorus, iron, manganese , magnesium, copper, sodium, potassium, zinc.
Quinoa seeds can be milled into flour and add flour for bread, rolls, pancakes, puddings, or used for thickening sauces. They do not contain gluten, I recommend that the bread or pastry, use at least 25% of a mixture of wheat. Before cooking we thoroughly wash it in the lurch and pouring hot water to remove any saponins. The ratio of water and Quinoa be 1:2,5. The size of grains is increased four times during cooking, the grains become translucent with unusual outer ring. Cook over moderate heat 15 to 20 minutes and leave for 5 minutes to swell up. When we cooked it too much, get it in the refrigerator in covered container where you it can wait up to three days. Quinoa is used instead of cooked rice, so you can add it to stuffing, stews and. Cooked quinoa can be used in fruit salads. For one person 50 g of quinoa is needed. You can also buy quinoa milk.
Where can we buy quinoa? In health food shops or large stores on the shelves with healthy foods. Not exactly cheap, but that is with almost organic grain and other crop seeds.
Incas grow quinoa (the original is pronounced "kinwa") on the terraced fields in the Andess in Peru, Bolivia and Chile before 6000 years ago; they kept producing there ever since. Incas called quinoa "mother of all seeds" and they worship it God-way. Each year, the Inca chief at equinox planted quinoa seeds with gold spoon. With plant they acted really economical. They grind grain into flour for bread and biscuits, leaves are used as vegetables, stems for firewood. Following the arrival of Spaniards in the American, quinoa was grown where other crops do not thrive; a new surge experienced in the 80th the last century, when they realized the quality of the seed.
Quinoa is a plant that thrives in very poor conditions with little rain, high altitudes; this is where other crops do not survive, so it is very suitable for organic production.
Of the more than 120 species they grow only three types of pale, whitish seeds, other varieties are red or black. Quinoa seed is defended from predators and diseases by a thick layer of saponins. Most of the saponin is removed by special procedures already from seed producers. Saponins are good antiseptics, so fluid, in which we rinsed quinoa, promotes wound healing and is an excellent detergent for washing dishes.
Quinoa is high in protein and fiber content and is one of the most nutritious food in the world. We cann call quinoa the eighth wonder of the world. Quinoa contain twice as much protein than conventional grain, less carbohydrates and some healthy fat.
In addition, it is classified as complete protein foods, which means that it contains all the essential amino acids to build muscle tisue just like meat, eggs or dairy products.
Quinoa has a delicious taste of nuts, to which we quickly become addictive; it cooks faster than rice and can be used to prepare risotto, salads, soups and even desserts.
We can say quinoa is super food. It works extremely powerful and is suitable for people of all ages. It contains more protein than any grain. It contains nearly ideal ratio of eight essential amino acids, particularly high lysine, other amino acids as the amount of phenylalanine, tyrosine, cystine, methionine is similar to the quantities of cereals. It does not contain gluten. It contains 3.9 times more calcium, 2-fold more phosphorus and more than half more iron than wheat. It contains less carbohydrate than other cereals.
It contains 16.2% protein, 6.9% fat, 63.9% carbohydrate, 3.5% fiber, vitamins E, B6, riboflavin, niacin, thiamin, folic acid and minerals: calcium, phosphorus, iron, manganese , magnesium, copper, sodium, potassium, zinc.
Quinoa seeds can be milled into flour and add flour for bread, rolls, pancakes, puddings, or used for thickening sauces. They do not contain gluten, I recommend that the bread or pastry, use at least 25% of a mixture of wheat. Before cooking we thoroughly wash it in the lurch and pouring hot water to remove any saponins. The ratio of water and Quinoa be 1:2,5. The size of grains is increased four times during cooking, the grains become translucent with unusual outer ring. Cook over moderate heat 15 to 20 minutes and leave for 5 minutes to swell up. When we cooked it too much, get it in the refrigerator in covered container where you it can wait up to three days. Quinoa is used instead of cooked rice, so you can add it to stuffing, stews and. Cooked quinoa can be used in fruit salads. For one person 50 g of quinoa is needed. You can also buy quinoa milk.
Where can we buy quinoa? In health food shops or large stores on the shelves with healthy foods. Not exactly cheap, but that is with almost organic grain and other crop seeds.
Quinoa
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