Quinoa 1kg White quinoa

It comes from South America, where it has been cultivated for 5,000 years. It was the basic food in the Inca state in mountainous areas, replacing corn. Traditionally, each year the Inca ruler sowed the first seeds. After the conquest of the Inca country by the Spanish, the cultivation of wheat and barley was introduced, then the importance of quinoa decreased. Nowadays, it is again the main cultivated plant in higher areas in South America, and is also introduced into crops in North America and Europe. Quinoa fruits called quinoa or Peruvian rice contain starch, protein, unsaturated fatty acids and calcium, phosphorus, iron and vitamin E.

Quinoa preparation

• Quinoa should be rinsed before cooking to get rid of saponins that give it a bitter taste. If the water does not foam well, it is enough to rinse it once, if there is a lot of foam and it is cloudy, it should be rinsed 2-3 times and then drained.
• The quinoa should be cooked in about 2 volumes of water - i.e. for each a glass of quinoa, about two glasses of water.
• Quinoa should be cooked covered for 12 to 15 minutes over low heat.
• After cooking, quinoa can be stored in the refrigerator in a glass or metal container (not in plastic) up to three days.

Storage:

• Store in a dry and dark place, out of the reach of children. li>

Contents:

• The package contains 1000g of Quinoa

Ingredients:

• Quinoa

Packaging: string bag

Allergen information b>

The plant also packages: almonds, various nuts, sesame, soy and other goods containing gluten. Therefore, despite all efforts, the presented product may contain trace amounts of gluten.

White quinoa, also known as white amaranth, is a variety of quinoa with light brown or cream-colored seeds. Compared to traditional quinoa, which has darker seeds, white quinoa has a more delicate taste and milder aroma.

White quinoa is widely used in cooking. Its seeds can be boiled, roasted, added to salads, soups, grain dishes and desserts. They can also be used as a flour ingredient for baking or as a thickener for sauces and creams.