Quinoa in CA, USA
QUINOA'S THE KING OF THE GRAINS 100% ORGANIC
QUINOA REAL, because of its nutritive importance, is one of the main source of PROTEINS with 12.5 a 15%, as average and can be compared with other food such as milk, meat, eggs and others.
QUINOA REAL, characterizes itself, more than the quantity, for the quality of its proteins given by the essential amino acids such as: isoleucine leucine, lysine, metionine, fenilalanine, treonine, triftófane y valine. Concentration of lysine in the protein of the quinoa is almost twice in comparison to the cereals and minerals.
In addition of the B Complex Vitamins, it contains C and E vitamins, tiamine, riboflavine and a high content of minerals such as phosphorus, potassium, magnesium and y calcium among others.
Those who, because of some reasons that cannot have milk and dairy products can find in the quinoa the ideal substitute of calcium.BODY, DUE TO THE PRESENCE OF NON-SATURATED OLIC ACIDS IS PRACTICALLY ZERO. IT MAKES DIGESTION EASIER
COOKED QUINOA (BASIC RECIPE)
2 1/2 Cups of Water. (Or milk)
ASPARAGUS WITH QUINOA
2 Cups quinoa
|VALENCIANA STYLE QUINOA
2 cups quinoa
1/2 teaspoon oregano
salt to taste
1/2 teaspoon cumin
1/2 lemons juice
4 parsley springs
2 garlic cloves
Wash and dry the quinoa , toast it slightly in frying pan.
Add diced carrots, onions, hot pepper, tomato, diced meat, green peas, garlic, ground cumin and 4 parsley springs.
Once everything es toasted, pour 9 cups of boiling water. When it is at medium cook, add deced potatoes, lemon, salt and cumin. Once it is done, let it dry and rest.
It can be served and decorated with chopped parsley.
1/2 cup quinoa flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups wheat flour
1 pinch sugar
1/2 cup warm water
1/2 cup yucca flour
1/4 pkg. Butter
1/8 teaspoon ammoniac
Stiff quinoa and wheat flours. Ass the remaining ingredients making a soft dough .
Cover it and let it rest for one hour. It can take any desired shape like a pie dough.
4 tablespoons grated cheese
1/4 pkg. Butter
1 pinch pepper
1 pinch salt
Pour chopped thin ham whith grated cheese, combine it with beaten eggs and 1/8 of melted butter seasoning with condiments.
Use stuffing to feel the quinoa pie, closing it with the same dough.
As soon as it is closed, put the remaning meted butter in top aand bake it in ovej in regular heat for 20 minutes. Let it rest remove from pan.
It can be seved in slices.
Vegetable & Quinua Soup
2 cups diced white onions
1 cup diced plantain
4 diced potatoes
2 diced green peppers
4 stocks diced celery
1/2 tsp marjoram
2 tsp olive oil
6 cloves garlic minced
4 Tbs parsley flakes
2 cups concentrated chicken broth
2 diced carrots 1 cut Quinua
1/4 tsp pepper salt to taste
Directions In heated olive oil add minced garlic, white onion, peppers, potatoes and carrots. When cooked slightly season with salt, pepper and marjoram.
In pot add chicken broth and 1 liter boiling water.
Add the Quinua and cook for 20 minutes.
Add the cooked vegetables, and celery.
When soup is almost ready to serve add the plantain and parsley.
BAKED QUINOA PIE
1/3 c. quinoa
2/3 c. water
1/4 c. raisins
1 tsp. cinnamon or apple pie spice
1 packet Equal or 2 tsp. sugar/honey or no sweetner
1/2 Granny Smith Apple, chopped into small pieces
Rinse the quinoa well in cold water. Place in a saucepan with the water,
sweetner (if desired), apple pie spice, and raisins. Bring to a boil, cover,
and simmer while you are preparing the apple. Add the chopped apple and
continue to simmer until all liquid is absorbed.
Quinoa and beans
1 cup quinoa, rinsed several times just before cooking
Bring water to a boil in a 2-3 quart saucepan. Add quinoa, reduce to a simmer, and cook, covered, for about 20 minutes, until all the water is absorbed. Fluff with a fork, replace cover, and let sit off of heat for 5 minutes. Place quinoa in a large mixing bowl to cool.
Saute the garlic in saute liquid of choice for 2 minutes. Add the cumin and saute another minute. Add sweetener, stir to melt, remove from heat, and allow to cool. Add lemon juice and vinegars. Mix well and pour onto quinoa, along with the vegetables, parsley, and currants. Mix gently but
1 cup quinoa - rinsed!
Bring the broth or water to a boil. Add the quinoa and reduce to a simmer; cook for 15 to 20 minutes. When the quinoa is tender, remove from heat and drain off any excess water. Cool for a while and mix all ingredients together. Chill for at least 30 minutes before serving to
Wild Rice/Quinoa Salad
1/2 cup wild rice
Add wild rice to boiling water/broth and simmer until rice is tender, about 45 minutes to an hour.
Add well-rinsed quinoa to boiling water/broth and simmer until all liquid is absorbed. I forgot to notice how long this takes.
In a large mixing bowl, combine the wild rice, quinoa, scallions, garlic, roasted peppers, vinegar, parsley, mustard, pepper and salt.
In the original recipe, he calls for 1 teaspoon dried thyme, and fresh parsley rather than parsley flakes. I took it as written above to a dinner party of non-vegetarians, and had several requests for the recipe.
Quinoa Grain (click)
|Quinoa (Chenopodium quince)
Botanical name: Chenopodium quinoa Wild.
The quinoa is a food plant which was extensively cultivated in the Andean region by pre-Columbian cultures some 5 000 years ago and was used in the diet of the settlers both of the inter-Andean valleys. which are very cold high areas, and of the high plateaus.
At present, it continues to be grown in Colombia. Ecuador, Peru, Bolivia, Chile and Argentina.
Uses and nutritional value
The parts of Chenopodium quinoa used as human food include the grain, the young leaves up to where ear formation begins (the protein content of the ear is as much as 3.3 percent in the dry matter) and, less frequently, the young ears.
Of the Andean grains, Quinoa is the most versatile from the point of view of culinary preparation: the whole grain, the uncooked or roasted flour, small leaves, meal and instant powder can be prepared in a number of ways.
The whole plant is used as green fodder Harvest residues are also used to feed cattle, sheep, pigs, horses and poultry.
The leaves, stems and grain have medicinal uses and the properties attributed to it include cicatrization, anti-inflammation, analgesia against toothache and as a disinfectant of the urinary tract. It is also used in the case of fractures and internal haemorrhaging and as an insect repellent.
Its production potential is good. Because of this, its cultivation is spreading to other countries. With adequate soil preparation, fertilization and pest and disease control, yields of more than 3 to 4 tonnes per hectare can be obtained.
Quinoa is an annual herbaceous plant, measuring 0.20 to 3 m in height, depending on environmental conditions and genotype. It has a racemose inflorescence (a panicle with groups of flowers in glomerules); small, incomplete, sessile flowers of the same colour as the sepals and they may be hermaphrodite, pistillate or male sterile. The stamens have short filaments bearing basifixed anthers; the style has two or three feathery stigmas.
The fruit occurs in an indehiscent achene, protected by the perigonium. The seeds are 1 to 2.6 mm and are white, yellow, red, purple, brown or black. The leaves show pronounced polymorphism: rhomboid, deltoid or triangular. The taproot is densely branched.
Ecology and phytogeography
The cycle varies from 120 to 240 days and is suited to various environmental conditions. The phenological phases are emergence; two, four and six true leaves; branching; start of ear formation; full formation of ear; start of florescence; florescence or anthesis; woody grain; soft grain; and physiological maturity.
The quinoa has the ability to adapt to adverse environmental conditions such as cold and drought. Its seeds do not exhibit dormancy and they germinate when conditions are suitable, even on the plant itself although, in the wild forms, they may remain in the soil for two to three years without germinating.
Quinoa's traditional cultivation area extends from lat. 8°N to lat.
Precipitation. This depends on the agro-ecological zone and the genotype to which it belongs. It varies from 250 mm (the area of salt deposits in Bolivia) to 1 500 mm in the inter-Andean valleys. Although it shows strong resistance in periods of drought, it requires sufficient humidity at the commencement of cultivation.
Temperature. It tolerates down to -5°C in the branching phase, depending on the ecotype and the duration of the minimum temperature. Its ontogenic resistance to cold and drought is very variable. Ecotypes exist which are resistant to temperatures of down to -8°C and survive for 20 days (mean monthly temperature).
Soil. It prefers easily worked, semi-deep soils, with good drainage and a supply of nutrients. It is suited to acid soils with a pH of 4.5 (in Cajamarca, Peru) and alkaline soils with a pH of up to 9.5 (in Uyuni, Bolivia), depending on the ecotype. Acceptable production is also obtained both on sandy and clayey soils.