Vegan Cooking with Quinoa

Vegans have started cooking with quinoa, because it is a complete protein source of the plant and many nutritional benefits, iron and magnesium presented including. Quinoa (pronounced keen-wa:) originally from South America up to 5 000 years.

The Incas began cultivating because it was so well received their tribe. Known as quinoa as the mother of all grains. He played a key role in agricultural cycles of the Incas. Conquered as Europeans in South America, they have avoided the quinoa as food, it has denigrated as Indian and his culture is gradually outside Aboriginal communities. Quinoa seeds are white, such as rice and cooked the same way. They offer a toast for the external protection layer, which can give a bitter taste.

You can use everywhere where used for rice, wheat. These dishes such as stuffed cabbage, stuffed peppers, creamy soup that any-or broth-based. For example: onion soup with quinoa as Turkey rice, white bread, soup rice French tomato. It is a very varied cuisine. You can of red beans and quinoa like rice and red beans. I’d start my vegetarian Chile or mix with Zucchini and garlic. The combinations are endless. When you take all afraid to be creative in the kitchen, to replace Cookbook for rice and quinoa. This is what it would take to feed yourself and your family meal in better health.

Pot yellow and white
Ingredients:

• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• 1 large onion chopped sweet little
• 2 tablespoon tomato
• 1 tsp fresh basil, finely chopped
• 1/4 cup water
• 1 cup quinoa, washed and cooked
• 2 cups yellow corn, frozen
• 4 Potatoes, cube, skin on

Method:
Heat the oil on the stove and four first ingredients. Mix that keep this until the onion is soft. Add the potatoes and maize yellow cube and 1/4 cup of water. Simmer for about 10 minutes. Turn off the heat, add the quinoa. You boil, that all flavorings can dissolve. You could with any combination of vegetables you want , or to use until you have the wardrobe Vary. You could throw in 1/2 cup chickpea flour to thicken the soup and fibers.