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In salads, poke bowls, in gratin… small quinoa seeds have invaded our daily dishes. Originally from South America, quinoa is increasingly present in our supermarket shelves and specialty stores. Also called “rice of the Incas”, the quinoa plant has been used for thousands of years. The first traces of its use can be found almost 7000 years ago. It was then used as an offering to the gods. It was then exported with the arrival of Spanish settlers. And so much the better, because quinoa has many properties and nutritional qualities, provided you know how to cook it correctly.

“To fully benefit from its benefits, it is essential to rinse it (quinoa) before cooking” indicates Nathalie Majcher, dietician and nutritionist in a post on his Instagram account. Indeed, each grain is naturally protected by a substance called saponin. The latter acts as a natural insecticide for the plant. This allows it to resist birds and insects. However, this substance can make quinoa taste bitter. It is also what creates foam on the surface of the quinoa when it comes into contact with water. Finally, it is likely to cause digestive problems in certain people.

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A post shared by Nathalie Majcher aka “Dr” Bonne Bouffe (@drbonnebouffe)

So twice is better than once: rinse the seeds before cooking your quinoa. This will eliminate all traces of these saponins.

To successfully cook your quinoa, there are a few mistakes to avoid. Starting by learning the right proportions of quinoa. As a general rule, you should use one part quinoa to 1.5 parts water. This is the dose needed for two people.

Then, don’t wait until it boils to immerse your quinoa in the water. Pour it in as soon as the water is simmering. This prevents it from overcooking and becoming mushy. Leave to cook for fifteen minutes. Avoid covering your pan: the water must be able to evaporate so as not to be sticky. Likewise, you will not need to drain your preparation.


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