Quinoa (peruvian rice) has a positive impact on health. It is a source of protein, fatty acids many vitamins and minerals such as: iron, calcium, magnesium, phosphorus, zinc, sodium, and potassium.
In addition quinoa contains a valuable folic acid, fiber and flavonoids. Quinoa exhibits antioxidant properties.
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Before cooking the grains rinse in water, then cook 10 to 15 minutes. Cook in a proportion of 1:2 (one cup of quinoa and 2 cups of water). Quinoa tastes great as an addition to hot and cold foods. It has a slightly sweet taste.
Quinoa can replace rice, porridge, potatoes and pasta.
Some of the information is obtained from generally available sources.