There is a plant in the world (Quinoa, the sturdy plant) that could contribute to the fight against hunger because it is a vigorous and strong plant and it is an ideal food for all tastes and in “all the sauces”. This desert plant “Quinoa” has many qualities which we would like to talk to you.
But what is it exactly Quinoa, the sturdy plant?
Quinoa is an herb that can reach two meters high and produces nutritious seeds. Some are places in our planet do not favor any plant but the seed of Quinoa is resistant. It grows in the Altipiano in South America.
This plant is a food of the desert. Push for fair begins by depositing a seed in holes dug in the ground. In a few months and with little care, quinoa comes to maturity. During harvesting, the plants are uprooted, to dry in the sun, then beaten by hand.
Since there are at least 17 different varieties of quinoa, some of which grow almost all together and cover the desert with colors so vivid that offers a spectacle for the eyes: a true “festival” of purple, red, green, yellow. But another remarkable property of quinoa is that this plant has the power to remain “stored” for years without rotting.
Quinoa, once neglected and now so enjoyed. Yes, how to explain such a success?
During long dry seasons quinoa is a basilar supply for inhabitants of this part of Bolivia. In past centuries the Spaniards discovered a number of food crops such as cocoa, tomatoes, potatoes, which soon became popular food resources anywhere in the world. They attributed little importance to the quinoa as “food for the poor” and for this reason didn’t export it. Now it has now become one of the staples in even the most restaurants in the city of fashion like New York. It has a flavor that resembles the “nutty” and lends itself to many recipes because a food is both delicious and nutritious. Indeed we can be serve it cold with salad, sweet dessert, hot with meat, and consume it as a cereal for breakfast. How many qualities to a single plant!
It is rich in fiber and unsaturated fat, low-sugar and starch, and it has a certain amount of minerals and vitamins. But there is another quality that makes it so special, its protein content, which is almost 50% higher than that of rice, oats, barley, or even wheat. Furthermore it is of much higher quality. This plant contain Lysine, an amino acid.
Let us see an example of how light and good are these dishes: Quick Quinoa Meatballs
Recipe from Cooking Light
Hands-on: 30 Minutes
Total: 45 Minutes
- Calories 70
- Fat 4.4 g
- Satfat 1.5 g
- Monofat 1.9 g
- Polyfat 0.5 g
- Protein 4.4 g
- Carbohydrate 3.2 g
- Fiber 0.4 g
- Cholesterol 29 mg
- Iron 0.5 mg
- Sodium 19 mg
- Calcium 7 mg
Ingredients of Quinoa, the sturdy plant
- 1/2 cup washed quinoa
- 1 pound ground pork
- 1/2 cup diced shallot
- 4 garlic cloves, smashed
- 2 large eggs
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1/4 teaspoon ground cinnamon
Preparation of Quinoa
1. Preheat the oven to 450°. Line a baking sheet with parchment paper.
2. Put the quinoa and 1 cup water into a saucepan and bring to a boil. Once you have strong bubble action, reduce the heat to low, cover, and cook until the water is absorbed, 12 to 15 minutes. Check occasionally and stir to make sure no quinoa is burning at the bottom of the pan. Take the saucepan off the heat, transfer the quinoa to a medium mixing bowl, and allow it to cool for 10 minutes.
3. While it is cooling, add all of the remaining ingredients to the bowl. Using your hands or a spoon, mix until all the ingredients are evenly distributed and well combined.
Shape the meat mixture into balls that are a little smaller than a golf ball. Place them in even rows on the lined baking sheet. Place the sheet in the oven and cook the meatballs until they’re slightly browned and crispy on top, 12 to 15 minutes. If you have a meat thermometer, the safe internal temperature for pork is 165°.
By Jessica Goldman Foung.
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Editor’s note: Since removing added salt from her diet, Jessica must use a creative variety of spices to boost flavor. If your diet allows, seasoning the recipe with 1/2 teaspoon salt adds just 40mg sodium per meatball.
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