Quinoa Cereals

Quinoa Cereal
Pseudo Cereal
Using this pseudo cereal has since time immemorial and its use by the prehispanic people in food makes it very important, so that was regarded as sacred among these cultures. Today, returns to the fray as a very positive for the nutrition of people.

One such case is that of quinoa cereal pseudo today returns to the menus of some Chilean households – far more resources take priority – after having been one of the main foods in the diet of indigenous peoples. His extraordinary qualities are necessary for this product adoption increases among our population.

Clinical Nutritionist Supervisor Gloria Davila Rebolledo, note that the scientific name of this food is Chenopodium quinoa will, but is known by other names as “sacred ground cereal or mother,” kinwa or quinoa.

“This plant was brought by the Incas and easily adapted to the Andean soil, so it was adopted by our cultures Atacama, Aymara, Quechua and Mapuche”, addresses the professional, who also adds that the arrival of the Spanish to these lands, quinoa “was replaced by the cultivation of potatoes and corn.”

In this context, Gloria Rebolledo mentions that quinoa differs from other cereals containing these saponins in its shell, which he defines as “mixed organic substances, without well-defined chemical formula, toxic and slightly soapy texture, whose consumption in humans and animals can produce among other effects, stomach pain, nausea, mild diarrhea, among others. ” For this reason – he says – “it is recommended to wash thoroughly before cooking, so best to remove these saponins.

A product of better quality

Rolando Chateauneuf identified as one of the most important qualities of quinoa that this “high-quality protein, rich in amino acids.” Meanwhile, Davila Clinical nutritionist says that another of the virtues of this pseudo cereal is to be “your plant completely usable. However, ruling that “knows better use of their grain, allowing resemble grains.
But what does it mean to be a pseudo cereal? In this regard, the engineer said that the word cereal has two meanings, one that by the dictionary and the other by botanists. So while the first says that grain is “whole grain type of flour which to draw,” the second says that it will only grasses (plants that have spikes or panicles, such as wheat, rice and bamboo) . “Quinoa is not a grass,” infers.

For the nutritionist, quinoa is characterized “as being of high adaptability to different climates, creating several subspecies. On the other hand that the best quality sentence of this pseudo cereal “occurs at high altitudes, as Bolivia, Peru, northern Chile, Ecuador and northern Argentina are bitter quinoa producing countries.

For its part, claims that professional nutritionists quinoa is actually a product rich in proteins, in fact indicates that one of his qualities is to “provide all the essential amino acids plus vitamins C, E, B1, B2, niacin, minerals iron, phosphorus, calcium and magnesium – all in higher concentrations than the grain – and also notes that does not contain gluten and therefore makes a food suitable for those suffering from celiac disease.

Quinoa is so complete that the World Health Organization “resembles its protein structure and its contribution to milk calcium. That’s why Roland Chateauneuf said that in addition to diversifying the diet, this product could also “encourage breastfeeding.

Similar to couscous and amaranth, quinoa can be incorporated into many dishes and that is where the recommendations point of consumption, as it says Gloria Rebolledo, this product in our country is not well known and therefore not preferred as food is anything but high.

To learn a little more about how you can use this pseudo cereal in the kitchen, the nutritionist says that the first taste of quinoa is similar to rice, but differs in texture (softer) and consistency ( softer).

Quinoa Serving
As for preparation, professional says you can cook both cold and hot dishes, ie, can be part of the ingredients to create salads, desserts, cakes, main dishes, among others.

Thus, it indicates that quinoa can be part of products such as flour and added to stews, soups, salads, pies and burgers, among others.

For its mild flavor and soft texture, can be taken by all people and in terms of key recommendations for this consumption is quite healthy – here the goal, he says, is to remove the saponins – Rebolledo said that the statement is to “let soak two hours, discard the soaking water, rinse with water twice and take to cook in boiling water for 12 to 15 minutes. ”

Then use the quinoa in the preparation of any dish, which also can be roasted prior to the cooking process so your taste is similar to nuts.

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