Today I will write you about the recipe, that will be enjoyed by all who like healthy eating. This is quinoa with vegetables and shrimps recipe.
Quinoa - is pseudocereal culture, originated in the Andean region of Peru, Bolivia, Ecuador and Colombia. It has been an important staple in the Andean cultures but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred, referred to it as chisaya mama or "mother of all grains"
Why eat quinoa?
I think if you are interested, you'll find yourself something to read about quinoa in the Internet.
Ingridients:
You can take different vegetables, as well as the proportion. For example, today I forgot to buy a carrot, and instead of onion I put the leeks. I think it depends on your personal taste and what you have available at home. By the way, you can not put shrimp too.
In the same way you can cook delicious couscous.
Chop all the vegetables into small pieces. You can fry garlic a little and then take it off, or chop it and put together with all vegetables.
I fried and then removed the garlic. Then you have to add other vegetables, and after 5 minutes add the shrimps. Leave it to stew for another 5-7 minutes on low heat, covered.
When the tomatoes are soft and gave the juice, you can add quinoa. I have not soaked quinoa, because I have white quinoa, other types it is better to soak.
Then, for every glass of quinoa add a 2-2.5 glasses of water. Close the lid, salt and pepper a little and leave the stew to simmer. If necessary, add water. Usually quinoa is ready in about 20-25 minutes. If you turn off the heat and leave it for another 10-15 minutes with the lid closed, it it will be more tasty.
That's what we've got - tasty and healthy dish that dietary and gluten free.
Quinoa - is pseudocereal culture, originated in the Andean region of Peru, Bolivia, Ecuador and Colombia. It has been an important staple in the Andean cultures but relatively obscure in the rest of the world. The Incas, who held the crop to be sacred, referred to it as chisaya mama or "mother of all grains"
Why eat quinoa?
- Quinoa is Incredibly Nutritious - Very High in Protein, With All The Essential Amino Acids That we Need
- Contains Potent Bioactive Substances Called Quercetin and Kaempferol
- It is Very High in Fiber… Much Higher Than Most Grains
- Quinoa is Gluten Free and Perfect For People With Gluten Intolerance
- Low Glycemic Index
I think if you are interested, you'll find yourself something to read about quinoa in the Internet.
Ingridients:
- quinoa, about a glass
- onion
- carrot
- tomatoes
- celery
- garlic
- frozen peeled shrimp
- paprika
- salt and pepper
- olive oil
You can take different vegetables, as well as the proportion. For example, today I forgot to buy a carrot, and instead of onion I put the leeks. I think it depends on your personal taste and what you have available at home. By the way, you can not put shrimp too.
In the same way you can cook delicious couscous.
Chop all the vegetables into small pieces. You can fry garlic a little and then take it off, or chop it and put together with all vegetables.
I fried and then removed the garlic. Then you have to add other vegetables, and after 5 minutes add the shrimps. Leave it to stew for another 5-7 minutes on low heat, covered.
When the tomatoes are soft and gave the juice, you can add quinoa. I have not soaked quinoa, because I have white quinoa, other types it is better to soak.
Then, for every glass of quinoa add a 2-2.5 glasses of water. Close the lid, salt and pepper a little and leave the stew to simmer. If necessary, add water. Usually quinoa is ready in about 20-25 minutes. If you turn off the heat and leave it for another 10-15 minutes with the lid closed, it it will be more tasty.
That's what we've got - tasty and healthy dish that dietary and gluten free.
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