Quinoa plant is one of the most popular trends recently, especially among those on the diet. Let us learn about it and what is its history? Where did he appear? Is quinoa gluten-free?
We can cook Quinoa in many ways as it is used by healthy people we can eat it in a salad or cook it.
Quinoa story
The Andean plant known as quinoa originates in the region around Lake Titicaca in Bolivia and Peru. Although quinoa was formerly a primary diet in the area, it was abandoned by pre-Columbian cultures for grains when the Spanish arrived.
Historical data suggests that the American people may have domesticated it between 3,000 and 5,000 years BCE. Quinoa has been found in several Peruvian locations and in the tombs of Tarapacá, Calama, and Arica in Chile.
Quinoa was well-developed technologically and extensively diffused both inside and outside of Inca territory when the Spanish arrived. When Pedro de Valdivia saw the planted crops in Concepción, he became the first Spaniard to document the cultivation of quinoa. He noted that the native Indians grew quinoa among other plants for nourishment.
According to Garcilaso de la Vega's royal commentary, quinoa is related to millet or short-grain rice and is considered one of the second grains to be developed on Earth. He also talks about the first seeds sent to Europe, which, sadly, arrived dead and could not sprout due to the extreme humidity of the sea journey.
Subsequently, Cieza de León (1560) wrote that quinoa was grown in abundance on these chilly heights, while there was little maize growing in the highlands of Pasto and Quito. Additionally, Patiño (1964) documented in his chronicles on La Pazmentions the indigenous inhabitants' use of quinoa as a food source (Jimenes de la Espada, 1885, II, 68). Lastly, Humboldt reports that during his journey to Colombia, quinoa was always with and behind the people of Cundinamarca.
Quinoa Salad
.jpeg "quinoa salad")
to answer the question of how to cook quinoa it's mostly eaten in a salad but the most favorable salad recipe is composed of lemon, parsley, cucumber, red bell pepper, quinoa, and chickpeas. It is also It is vegan and gluten-free.! This recipe makes 8 side salads or 4 medium salads.
INGREDIENTS
One cup of raw quinoa, washed in a sieve with a fine mesh.
Two cups of water
One can (15 ounces) of rinsed and drained chickpeas or one and a half cups of cooked chickpeas
one medium-sized cucumber, sliced and seeded
one chopped medium red bell pepper
One small red onion can be cut into ¾ cup.
One large bunch of finely chopped flat-leaf parsley, yielding one cup.
Half a cup of olive oil
Juice from two to three lemons, equal to ¼ cup
One tablespoon of vinegar made from red wine
Two minced or pressed garlic cloves
A smidgeon of fine sea salt
Freshly ground peppercorns, according to taste
Two cups of water
One can (15 ounces) of rinsed and drained chickpeas or one and a half cups of cooked chickpeas
one medium-sized cucumber, sliced and seeded
one chopped medium red bell pepper
One small red onion can be cut into ¾ cup.
One large bunch of finely chopped flat-leaf parsley, yielding one cup.
Half a cup of olive oil
Juice from two to three lemons, equal to ¼ cup
One tablespoon of vinegar made from red wine
Two minced or pressed garlic cloves
A smidgeon of fine sea salt
Freshly ground peppercorns, according to taste
Steps
To cook the quinoa, put the water and rinsed the quinoa into a medium saucepan. Over medium-high heat, bring the mixture to a boil; then, reduce the heat to a simmer. Cook, uncovered, for about 15 minutes, or until the quinoa has absorbed all of the water. As you go, lower the heat to maintain a slow simmer. Take the quinoa from the stove, cover it, and let it to rest for five minutes so that it may fluff up.
Combine the chickpeas, cucumber, onion, bell pepper, and parsley in a large serving bowl. Put aside.
Mix the olive oil, vinegar, lemon juice, garlic, and salt in a small bowl. Whisk to combine, then remove from the heat.
After the quinoa has cooled slightly, transfer it to a serving bowl and pour the dressing over it. Stir until thoroughly combined, all of the ingredients. Add a dash of more salt if needed, then season with black pepper to taste. Before serving, let the salad sit for five to ten minutes for the maximum flavor.
This salad can be stored, covered, in the fridge for up to four days. Serve chilled.
Is quinoa gluten-free?
Because quinoa is inherently gluten-free, it's a fantastic substitute for other grains in a gluten-free diet.
A six-week research including nineteen individuals with celiac disease found that consuming roughly 1.8 ounces (50 grams) of quinoa daily was well tolerated and had few adverse effects.
Apart from being safe and easily absorbed, quinoa is incredibly nourishing and hence a great complement to a gluten-free diet.
A study discovered that a gluten-free diet's overall nutrient profile was greatly enhanced by including quinoa and other grain-based products.
A six-week research including nineteen individuals with celiac disease found that consuming roughly 1.8 ounces (50 grams) of quinoa daily was well tolerated and had few adverse effects.
Apart from being safe and easily absorbed, quinoa is incredibly nourishing and hence a great complement to a gluten-free diet.
A study discovered that a gluten-free diet's overall nutrient profile was greatly enhanced by including quinoa and other grain-based products.