How Can We Consume Quinoa?
Today I want to talk to you about this superfood that is Quinoa, which is so fashionable because, in addition to being tasty, it is super nutritious!
Quinoa is a pseudocereal belonging to the Amaranthaceae subfamily. It is a crop that is produced in the Andes of Bolivia, Peru, Argentina, Chile, Colombia, and Ecuador, as well as in the United States. Bolivia is the world's leading producer followed by Peru and the United States.
Quinoa has the eight essential amino acids for humans, which makes it a very complete and easily digestible food. Traditionally, quinoa grains are roasted and flour is produced with them. They can also be cooked, added to soups, used as cereals or pasta, and even fermented to obtain beer or chicha, a traditional drink from the Andes. When cooked they take on a nutty flavor.
Ground quinoa can be used to make different types of bread, both traditional and industrial, as it improves the characteristics of the dough, making it more resistant, which favors good water absorption. This is increased if a mixture of quinoa and purple amaranth (or joy) is used. Comparative studies of bread were carried out, in one of which a mixture of quinoa and amaranth was used, and in another corn and poppy; and in said evaluation differences in water absorption were observed.
Quinoa flour is produced and marketed in Bolivia, Peru, and, to a lesser extent, in Colombia. In these countries, it often replaces wheat flour and thus enriches its derivatives in bread, cakes, and cookies. Since 2007, its cultivation and consumption have been developing in northern Argentina and northern Chile, and on February 20, 2013, the UN declared the International Year of Quinoa.
One of its typical dishes from the Cusco area is pesqué or peské, which is prepared with milk, quinoa, and cheese and can be combined with a fried egg and even a piece of meat; It is also used more and more for filling empanadas.
A problem for the mass production of quinoa is that it has a toxin called saponin that gives it a characteristic bitter taste. This toxin is usually eliminated through mechanical methods (peeling) and by washing the seeds in plenty of water.
