If you’re gluten or wheat sensitive, fast cooking Quinoa is the best appetizing alternative. Quinoa, like Buckwheat is also called pseudo grains, meaning they seem like grains like rice and wheat. Pseudo grains act like true grains since they can be ground into flour, eaten as a hot breakfast cereal, or presented as a tasty side dish. Not like true grains, Quinoa and Buckwheat do not have gluten. The packaging of Quinoa and Buckwheat is puzzling, since they are often referred to as grains, rather than seeds.
Quinoa is not a grain. It’s a minute seed, no larger than a mustard seed that belongs to the Swiss chard, spinach and beet family. Quinoa seeds that are cooked in water make a well, nutty savor breakfast cereal.
White quinoa seeds
The seeds are available in red, black and white and are high in amino acids, lysine, and iron. Cooked Quinoa gives a light and feathery texture, is very nourishing, and is analogous to couscous. The red diversity is more nutty and superior than white Quinoa.
How to cook quinoa seeds
There are a lot of ways quinoa can be cooked and served. The most common ones are:
- Quinoa Cooked Breakfast Cereal
- Quinoa Tabbouleh Salad
- Quinoa and Sautéed Vegetables
- Quinoa with Red Beans
However, make sure to learn the basic step of washing and cooking quinoa in water before using it as ingredient in any of the recipe.
Where to buy quinoa seeds
When buying Quinoa, the parcel will most likely be labeled as Quinoa Grains. It’s still a seed, except there is something else in the parcel or box. Read labels carefully if you want to shun gluten. It should interpret, 100 percent Quinoa, or else it will be labeled as gluten-free.