QUINOA TRICOLORE (white, red and black) organic.

While having the appearance of a cereale, the quinoa not appartient not to the family of the graminees, but it is the seed of a plant similaire auxepinards. The quinoa tricolore, from culture organic, of the company Oltresole is a blend of seeds of quinoa, white, red and black. The quinoa white to a taste neutral, while that the variety red or black, itself caracterisent by the flavor more firm and intense, donnant to this blend the justeequilibre of taste and energy. The quinoa, naturally gluten-free is shown for the people celiaques or for those who suivent a vegan diet or vegetarien. This food is rich in different nutrients, usefuls for the well-being of the body: fibers, salts minerals (magnesium, potassium and iron), acids oily omega 3 and 6. Before well-being cuit, the quinoa must toujoursetre rince under water courante then cuit during 10 to 12 minutes, then griller the beans for the make again more tasty. may be used for prepared of delicious betweens, of the firsts dishes lights or tasty soups based on vegetables. The blend tricolore Oltresole estegalement an excellent based to create of the burgers or boulettes vegetaliennes or salads fresh and authentic.

Properties:.

Rich in properties nutritives, it to a high content in proteins, carbohydrates and fibers food. In its composition, there is an acid amino very important, the methionine, which promotes the metabolism of insuline. Finally, it is a source precious of vitamins and of minerals, in particular of vitamin C, of vitamin and of magnesium. It is definie pseudo-cereale for its high content in starch.

Curiosite.

The quinoaetait known already to the Inca, which appelaient "chisiya mama" which in langue quechua veut dire "the mother of all the seeds". Since more than 100 5 000 years, it is grown on the tops plateaux pierreux of the Andes, to the altitudes included between 3 800 and 4 200 metres. It is a plant very resistant, which not requires not of treatment particular for the growth. The quinoa itself features in seeds red, yellows and blacks and is grown especially in Bolivie, to the Perou, to the Chili and enEquateur.

Combinations:.

Perfect for assortir with the vegetables of season. The quinoa white, by ratio to the red and to the black, to a taste more neutral that adapts to many recipes. Before of start the preparation, it is recommended of rinse the beans under water poureliminer the saponine, the liner which makes the seeds ameres. For each glass of quinoa which itself verse in the casserole, on added two glass of water, on room, on allume the feu and on cuit during 10 to 12 minutes. The seeds absorberont the liquid and you will not have need egoutter. For exalter the taste of the quinoa, it is recommended of griller the seeds before to add the liquid of cooking. The quinoa is ideal as alternative to a risotto warm classic or to a salad of rice classic.

Method and time of cooking.

As this is not a cereale, the quinoa tricolore (as for the white) has not need well-being trempe. It is however strongly recommended of well rinse the beans before use. The goal of this operation is remove the saponine, a substance amere and desagreable which recouvre each grain. The method the more courante consiste to make boiling the quinoa in water or broth plant. After have rince, we versons the quinoa in a poele anti-adhesive and the griller during some minutes to feu vivid with a spoon of olive oil extra vierge: this passage we permettra exalter the taste delicate of the quinoa. We procedons therefore to the cooking in casserole: we versons a part of quinoa (approximately 50 g by person) and two of water or of broth, therefore 100 grams of liquid. We portons the all aebullition and laissons scalp, with lid 10 minutes and without lid the 5 latest.

THE CHEF ADVICE: Salad of sea with saumon and quinoa tricolore.

Ingredients:.

40 g of quinoa tricolore organic · 80 g of filet of saumon · 1 courgette · 3 tomatoes cherrys · A poignee of roquette · 1 spoon to coffee of oil evo · juice of lemon · salt · pepper.

1. We cookings the quinoa.

All abord, it faudra well rinse the quinoa tricolore under water courante. A times lavee, renversez-the in a casserole and make boiling in water salee during approximately 15 minutes. Egouttez-the and placez-the in a bowl.

2. We preparons the vegetables.

In attendant, coupez the courgette in slices for the side long and make-the roasted. A times ready, coupez-the in small pieces and add-the to the quinoa. Ajoutezegalement the tomatoes cherrys cut in 4 and the roquette coupee in pieces.

3. Now the saumon.

Enveloppez abord the filet (or tranche) of saumon in the paper sulfurise then in aluminium, fermez-the as a package and mettez-the on the roasted heatinge. Make scalp 3 to 4 minutes of each side, then remove of the roasted and leave reposer some minutes.

4. We combinons the all.

open the package of saumon, eliminez the skin and cassez the fish in pieces that you ajouterez to the stays of the salad. Assaisonner with the salt, of the pepper, 1 spoon to coffee of olive oil extra vierge and juice of lemon to the choice. Melangez and servez, it is good taste also well warm that cold. Good appetite.