The benefits of quinoa: the trendy food in ten gourmet tracks


The benefits of quinoa: the trendy food in ten gourmet tracks

La Quinoa is one of the standard bearers of the superfood revolution, an exotic ingredient with a very interesting nutritional profile and highly attractive in the kitchen. Staple food of the Andean populations For centuries, in the West, quinoa began to become fashionable among lovers of healthy food in the early 80s.

In these last yearsDue to its extraordinary virtues, its fame has become global. Today in Summum We explain how to introduce quinoa into your diet and, incidentally, we give you a few tips to enjoy it inside and outside the home.

Around with quinoa, the “mother seed”

La Quinoa (Chenopodium quinoa) is not a true cereal, in fact the plant belongs to the same family as beets, chard and spinach. It is grown in the fall and harvested in the spring. Quinoa is usually eaten in the small grains, which can measure 1 to 3 mm in diameter and are quite similar to millet. For the Incas, quinoa was a staple ingredient (something like rice) and in the Andean peoples it is still fundamental in food: that is why quinoa is also known as “chisiya mama”, mother seed.

It is native to northern South America and is thought to have been domesticated some time ago. 7.000 years. in the vicinity of the Titicaca river, in the Andes.

Why it is important to wash the quinoa before consuming it

The benefits of quinoa: the trendy food in ten gourmet tracks

The outer pericarp of quinoa grains contains saponins, bitter defensive compounds. Apart from providing a slightly pleasant flavor, saponin makes it difficult for the body to absorb nutrients. That is why it is so important to quickly wash and rub the grains before consuming them, to eliminate these compounds. There are those who advise to leave the quinoa soak about five minutes and then rinse it again under the tap. A prolonged soak, on the other hand, deposits saponins in the seeds.

Quinoa is usually Ecological cultivation, since saponin acts against pests and insects in a natural way, and is sold already washed. Of course, also in this case, it is worth washing it previously.

Why should we eat it

The benefits of quinoa: the trendy food in ten gourmet tracks

Quinoa contains all the essential amino acids, that is, it provides complete plant proteins. Provides the 14% high-quality protein biological, almost double that of some cereals. It lacks cholesterol and its fats, scarce (around 6%) are unsaturated and rich in omega 3 and 6. It is very energetic, since half of its weight corresponds to slow-burning carbohydrates.

It is also especially rich in iron, which, in addition, when accompanied by amino acids and vitamin C, is easily assimilated. Vitamins include E (natural antioxidant) and group B. It does not contain gluten, it is light and easy to digest, and it is also tasty and very versatile in the kitchen. Do youWhat more could you want?

The colors of quinoa

Of the quinoa there are thousands of varieties, of different colors. There are pink, orange and purple, but those that are available to us in eco food stores are the blonde, the red and the black.

La blonde quinoa it is the most common. It has an off-white color and, once cooked, it becomes transparent and shows off a curious white spiral. Red quinoa is smaller and crispier than blonde. The black or “wild” it is even harder and crunchier than the red one, it needs a longer cooking time. Royal quinoa tends to have a poor saponin content compared to other varieties. In the pretty shops of Nugget and Grain You can buy this real variety in bulk and in its three colors.

How to incorporate quinoa into your diet

The benefits of quinoa: the trendy food in ten gourmet tracks

If the benefits of eating quinoa they are clear, less clear is how to turn it into another ingredient in our pantry. Quinoa grains can be eaten both hot and cold. After washing them, we can brown them without oil in a pan and then cook them over low heat for 10 to 15 minutes in water or broth.


If the objective is to obtain a moist, loose and light grain, calculate about 675 ml of water for 300 grams of quinoa. These are some of the tips collected in the book ‘Quinoa, seeds and cereals’. It is a cookbook that, without focusing exclusively on quinoa, does provide a few clues on how to introduce this food into our daily lives.

More specific is the book ‘Quinoa’ editorial Hispanic European, which explains how to version this ingredient from breakfast to dinner. Quinoa rolls, vegetable soup with quinoa flakes and quinoa dessert with rice milk. A few ideas to reinvent your diet in a practical cookbook.

Mama Campo: quinoa with a sweet and exotic touch

Mama Campo it is many things in one. A super nice restaurant where you can eat eco and healthy dishes. A canteen where you can buy fresh ingredients and organic delicatessen. And, just in these first hot days, an ideal terrace in one of the most traditional squares in Madrid. Local suppliers, certified organic products, sustainable materials and creativity when combining all this on the plate.


How could it be otherwise, quinoa appears on the menu of this restaurant with an interesting sweet combination: quinoa with spiced mango. To try.

Bacira: fusion is a religion

The benefits of quinoa: the trendy food in ten gourmet tracks

Smoked eel with ricotta, dried tomatoes, applesauce Granny Smith, sweet miso cord with miso and mirin, micromezclum of tender shoots and crispy quinoa, that is, cooked, dried in the oven and finally fried in oil until puffed up like rice.

The dishes of Bacira they are conspicuous for their attractive Mediterranean and Asian influences. A restaurant of pure fusion who has decided to put a crunchy twist on the trendy pseudocereal. It is located in one of the most beautiful and exclusive areas of the capital and also has a take-away service.


Round 14: from Asturias to Peru round trip

The benefits of quinoa: the trendy food in ten gourmet tracks

Quinoa is one of the fetish ingredients of the Peruvian cuisine. That is why he could not not be very present in the letter of Round 14, a restaurant that mixes the exuberance of Peruvian cuisine, with the precision and elegance of Nikkei (which in turn is a fusion between Peruvian and Japanese cuisine) and the slow stews of Asturian cuisine.

Cachopinos of veal with goat cheese and mushrooms, Causas of bonito and chili, Creole gyozas of veal and pig’s trotters, Prawns with panko. Are some of your most interesting proposals. Among them are also the Quinoa and yellow chili roll. Peruvian fusion in its purest form.

Tatel: in salad version

With embassies in Madrid, Ibiza and Miami, Tatel focuses its gastronomic offer on eco and seasonal products. Of course, in the most exclusive environment. These restaurants also bet on the quinoa on their plates.

At the headquarters located at number 36 Paseo de la Castellana, for example, one equinoa nsalada with beetroot, apple and walnuts. At the Ibiza headquarters, a warm quinoa salad.

Narcissus: with a Japanese twist

The benefits of quinoa: the trendy food in ten gourmet tracks

Narciso Brasserie It is probably one of the most beautiful corners of Madrid. Ideal for breakfast and brunch, this restaurant located in one of the most elegant areas of the capital is also a good option for other times of the day.

Here you can enjoy quinoa in japanese version, with tuna tataki and ponzu sauce. All rigorously surrounded by mirrors and blue velvet.

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