Quinoa (chisia mama) in a pressure cooker

[Quinoa]

Quinoa (chisia mama) in a pressure cooker

Category: Vegetable dishes

Ingredients
Quinoa	half a glass from the pressure cooker
Water	1 cup
Salt, oil	taste

Cooking method

• Fill the cereal with water, wipe it with your hands, drain the water, fill it again and leave it for at least half an hour.
• Put cereals in the bowl of the pressure cooker, pour 1 glass of water, put on the "Rice" program by hand for 4 minutes. Then we turn off and leave on heating for 30 minutes.

National cuisine

Latin America

Note

Quinoa (lat.Chenopodium quinoa) - grain crop, annual plant, species of the genus Mar (Chenopodium) of the family Chenopodiaceae, growing on the slopes of the Andes in South America.
Quinoa is of ancient origin and was one of the most important Indian foods. In the Inca civilization, quinoa was one of the three main types of food along with corn and potatoes. The Incas called it “the golden grain”.
This now fashionable cereal is called potato, egg, milk and bread grown on one stem, and it is not in vain - it contains more vitamins than any other cereal. The protein content in quinoa ranges from 16 to 22%; the complex of amino acids in this cereal is presented in full. In its composition, quinoa is close to milk. Quinoa seeds contain about 5% fat, consisting of unsaturated fatty acids, most of which are in the omega-3 class (and they are only found in fish!).
Thanks to quinoa, even the most strict vegetarians don't have to worry about the lack of protein in the body. Here is such an amazing cereal. Quinoa was grown by the Incas, and they treated it with extraordinary reverence and called it chizia-mama, which means grain-mother.
Quinoa has a slightly nutty flavor that can be used in place of rice, bulgur or couscous.

[MariV]

MariV
Olya, a week ago I published a note - a retelling of an article about quinoa "Quinoa, a miracle cereal for astronauts and not only" in my magazine, and then I see your porridge I have not bought or tried it yet ... But I will definitely try to buy and cook .. . Interesting!
Thanks for the recipe!

You will not regret it! Very tasty!

You will not regret it! Very tasty!

And I still have the same question for sale where?

In Moscow in the Metro, I bought it along the Kiev highway.
Again, you need to take a closer look at your native swan ...

Love quinoa salad with pomegranate ... mmmm

Again, you need to take a closer look at your native swan ...

Why? Is it growing here too? What's a weed like aveluk again?

You will not regret it! Very tasty!

Well, it's like someone. Not disgusting, of course, but not for everybody. She fed her husband only after adding fried onions to it and fried in the form of cutlets. In this form, my husband really liked it, he said that it looked like tender fish cakes.

I recently managed to stir up the amaranth porridge - this is real disgusting!

Why? Is it growing here too? What's a weed like aveluk again?

Well, not quite - but "The plant is known under other Russian names -" rice quinoa "," quinoa "," quinoa "," quinoa of cinema. "The correct version of the name is" quinoa ", from Quechua kinwa ([ˈkinwa]) through Spanish. quinoa [5] ([ˈkino̯a]) ".

Well, it's like someone. Not disgusting, of course, but not for everybody. She fed her husband only after adding fried onions to it and fried in the form of cutlets. In this form, my husband really liked it, he said that it looked like tender fish cakes.

I recently managed to stir up the amaranth porridge - this is real disgusting!

As you know, there is no dispute about tastes - "who likes pop, who likes priest, and who likes pop's daughter!"

[MariV]

MariV, that de f you find such words? !!! and also the corresponding products !!! my mosk already hurts from new words!

[Garden quinoa]

What a mess! And everything will pass - a new information channel will open!
But why does it hurt - horse sorrel, quinoa - painfully familiar words!
Garden quinoa(which grows here) - Since a third of the total composition of quinoa is vegetable protein, the plant has good nutritional properties. Quinoa leaves, which are mostly eaten, are tasteless and odorless, so they are an excellent base for various dishes - mainly soups and salads. Quinoa leaves are also dried and added to flour, which increases its nutritional value and shelf life of products made from such flour (for example, bread). At all times, it was quinoa that was often the main lifesaver against hunger: it was added to flour, cooked cabbage soup, made cutlets, porridge was cooked from quinoa seeds, to taste reminiscent of buckwheat.

Mariv, And how can I find it in the Metro, is it in bags or boxes, can we still have a label? What products should you look for it? And how much does it cost?

in the groats department.
Sold in double packages - for a couple of packages 278 rubles.

Thanks Mariv. Yes, only the price does not please

Yes, you can try! Just out of interest ...

Useful .. but it didn't work for me, quinoa, swan

And I liked it (still, at such a price and would not like it) - not really, it looks like a very small and very soft pearl barley, but I love it!