White Quinoa AMRITA, 400 g
- Incredibly nutritious: very high in protein, with all the essential amino acids
- It is very high in fiber
- Gluten free and perfect for people with gluten intolerance
- Has a low glycemic index
- Loaded with antioxidants
- Easy to incorporate into your diet
- High in minerals that most people don’t get enough of, especially magnesium
Country of Origin: Peru
Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach. With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. It also possesses good levels of several B vitamins, vitamin E and dietary fibre.
Cooked quinoa seeds become fluffy and creamy, yet maintains a slight crunch. It has a delicate and subtly nutty flavor, versatile for breakfast (as a cereal), lunch (as a salad) or dinner (as a side).
Quinoa is a great wheat-free alternative to starchy grains. Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice.
Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets.
Preparation: wash before boiling. Boil in water (proportion 1:2) for 15-20 min. until seeds become swollen.