TARGROCH Quinoa - komosa ryżowa 1kg

Quinoa - comes from South America, which explains its somewhat exotic name. Already 5,000 years ago it was the basis for reinforcements of warriors from the Inca empire. In Poland, it often appears as quinoa - although it sounds more familiar, hardly anyone knows what it tastes like, what to prepare it with and ...


In its natural habitat, in the high mountain areas of Peru, Bolivia, Ecuador and Chile, it is called the mother of all cereals, but it is not really cereal. This graceful nickname is due to its nutritional properties - very valuable and not often found in one plant.


Due to its name, appearance and typical preparation of groats, many people mistakenly identify quinoa as a cereal - an oriental type of rice or something from the groats family. The situation is further complicated by the fact that quinoa is also called Peruvian rice. From the biological point of view, quinoa - together with amaranth and buckwheat - belongs to the group i.e. pseudo-cereals, i.e. not grass, but plants with high starch content in seeds. It is a gluten-free product and rich in valuable protein.


There are many reasons why you should include quinoa in your diet.

• Contains up to 20% of the digestible protein.
• It provides 2x more calcium than milk.
• It is an excellent source of vitamins and minerals.
• It has a low glycemic index.
• It is rich in dietary fiber.

The protein contained in Peruvian rice is called complete or wholesome protein. This means that it contains all the essential amino acids that should be supplied to the body along with food. As a source of calcium, quinoa perfectly replaces dairy products, being an important element of the diet of pregnant women, vegans, and children and adolescents during adolescence. In addition to calcium, it contains beneficial, unsaturated fatty acids - such as omega-3 - vitamin E as well as magnesium, manganese, iron, copper and phosphorus. The diet enriched with quinoa not only provides a feeling of satiety and no blood sugar spikes, but also helps to reduce bad cholesterol, cleanse the body or strengthen immunity.


Quinoa is characterized by a subtle taste with a nutty note, thanks to which it goes well with many dishes - usually salty, but sometimes also sweet. Before cooking, simply rinse it and optionally roast in a dry pan to bring out a deeper taste. Quinoa should be cooked in a 1: 2 ratio based on the amount of water. After about 15 minutes and releasing the fine petioles (sprouts) from the grains, remove the dish from the heat and leave it covered for another quarter of an hour.

Quinoa will work instead of cereal, pasta or potatoes, in the company of meats, vegetables and sauces. It will perfectly emphasize the taste of salads and vegetable cutlets and complement the diet lunch box. Lovers of new flavors and classic dishes in a modern version will like it.