Quinoa is a gluten-free plant rich in protein, carbohydrates, and dietary fiber. Native to South America, quinoa is often mistakenly considered a grain, partly because of its high starch content; in reality, however, it does not belong to the grass family and is, instead, related to spinach—so much so that its leaves can be cooked in the same way and have a very similar flavor. It has numerous nutritional benefits. It contains two essential amino acids that are very important for the body’s proper functioning: lysine and methionine. The latter aids in insulin metabolism. Finally, it contains a good amount of minerals and vitamins, particularly magnesium, vitamin C, and vitamin E. Although quinoa is not strictly a grain, it can be used in cooking as a substitute for rice, couscous, millet, etc. For this reason, it pairs well with fresh, mineral-rich wines such as Grisela Soave Classico. Start with the following basic recipe.
- After rinsing the quinoa seeds thoroughly, boil them in boiling water for about 15 minutes.
- You’ll need 150 ml of water for every 70 grams of quinoa (equivalent to one serving). The quinoa is done when the grains have swollen and a small white sprout has formed.
- At this point, you can season it to taste or use it to make casseroles and croquettes.
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