Originating in the highlands of South America, it has been winning countless supporters because of its nutritional richness, as well as its versatility, which allows it to be used from breakfast to dinner.

Contrary to popular belief, quinoa (Chenopodium quinoa) is not a grain, but a seed. The main varieties are: white, red and black. Color influences taste. The darker the seeds, the more intense the taste.

It contains magnesium, iron, phosphorus, zinc, vitamins B1, B2, niacin, vitamin E and antioxidants. Its greatest particularity happens to be the only ingredient of vegetal origin that contains all the essential amino acids to the human organism.

Quinoa is also a low-calorie food that does not contain gluten, which makes it a powerful ally for those who, for health reasons, need to eat gluten-free food (celiac patients).

How to cook it?

1. Rinse the quinoa thoroughly before cooking. The ideal would be to soak the quinoa a few hours before cooking. Whenever this is not possible, place the desired amount of quinoa in a container and cover with water, then stir and strain, and finally repeat the process 2-3 times to remove the substances that coat the seeds (saponin), which can give a bitter taste.

2. Boil in twice the water for 15 to 20 minutes. You will be able to identify that the quinoa is cooked, when the seed becomes translucent and release a kind of wire at the end. If the water has not evaporated completely, you may drain it to remove excess water.

How should you keep it?

Store the quinoa in a cool, dry place, avoiding sunlight exposure. You can store it for 3 to 6 months in a capped bottle.

My suggestion ...

Quinoa and black bean salad

A great option for a quick and healthy meal, to eat at home or take in the luch box.

Begin by boiling the quinoa. Then add it with black beans, corn, chopped purple onion, chopped peppers, oranges and coriander leaves. Season with a vinaigrette sauce made with cider vinegar and lemon zest. You can check the recipe on the Damn Delicious blog.

Enjoy yourself!!!