Yerba Mate

Black quinoa is a very versatile food in the kitchen, with a high protein content and gluten-free. Its magnesium richness prevents cardiovascular diseases and the presence of vitamin E, fights free radicals and helps prevent premature aging. It does not contain gluten. Black QuinoaHistory and CuriositiesQuinoa (pronounced keen-wah) and other ancient grains, such as amaranth, barley and spelt are increasingly spreading due to their wide range of health benefits. Quinoa is the seed of a herbaceous plant belonging to the Chenopodiaceae family that has its origins in the Andes of South America and to which beetroot and spinach also belong. Cultivated for over 5000 years, the Incas called it "the mother of seeds" (wheat de oro), thus giving it a sacred role that made it a symbol of their civilization. These populations understood its remarkable nutritional properties and considered it a sacred food with supernatural properties.Given its considerable importance, quinoa was used in religious ceremonies and offered as a symbol of prosperity.For this reason the Spanish conquerors, who were imbued with Catholic culture and therefore considered sacred the bread and wheat from which it derives, decided to eliminate it completely: it was a real policy of religious conversion and annulment of ancient traditions.The Spaniards therefore destroyed the plantations, put the clandestine farmers to death and made the cultivation of this plant almost completely disappear. Fortunately, the tradition had been preserved in small areas and it was possible to recover it. There are currently hundreds of types of quinoa cultivated, but the most common versions are white, red and black quinoa. Benefits and PropertiesRich in proteins, fibers and mineral salts, it does not contain gluten. Quinoa is one of the most famous "superfoods" in the world.Botanically, quinoa is not classified as wheat. It is a pseudo-cereal. This means that it is a non-herbaceous plant used in almost the same way as other cereals with a similar nutritional profile. Pseudo-grain seeds can be ground and ground into flour just like other cereals. However, nutritionally, quinoa is considered a whole grain. Whole grains include the whole intact wheat seed without removing any of its parts. Conversely, when grains are ground or refined such as white bread, white rice, and white paste, they have been processed to create a lighter texture. This process removes most of the fiber and important nutrients. Whole grains, such as quinoa, provide vitamins, minerals, and essential fiber. These help regulate the digestive system, prolonging the sense of satiety.Now widespread all over the world, even in Italy, its main peculiarity is that it does not contain gluten, which makes it usable as a meal by those suffering from celiac disease. Quinoa: A complete proteinRich in protein, quinoa therefore contains amino acids, but also minerals important for health (potassium, magnesium, iron, zinc), polyunsaturated fats and fiber (the latter is essential for the proper functioning of the intestine). Among the vitamins present in the composition of quinoa stands out vitamin E, an excellent antioxidant, but also B vitamins, in particular folic acid and riboflavin. This pseudo-cereal is one of the few plant foods that are considered a complete protein, containing all nine essential amino acids. We are talking about amino acids that our bodies cannot produce and, therefore, need to consume. This makes quinoa a great dietary choice for vegetarians and vegans. High fiber. Quinoa's high fiber content can help improve blood sugar control. Due to the high fiber content of quinoa compared to other grains, it helps reduce the risk of a number of health conditions. High-fiber diets have been shown to help improve blood sugar control. This can be helpful for people with diabetes or prediabetes. In addition, high-fiber diets tend to promote a healthy weight because fiber helps you feel full for longer, potentially reducing your overall food intake. Presence of Antioxidants. Quinoa provides a greater amount of antioxidants than other common grains used in a gluten-free diet. Most gluten-free products consist of corn, rice, or potato flour, and they lack the nutrients that products incorporating quinoa can provide. Manganese. One cup of cooked quinoa contains almost a third of the recommended daily dose of manganese. Manganese is essential for development, metabolism and antioxidant system. This element is also vital for the proper functioning of many enzymes. Presence of Iron. Iron is necessary for a number of processes in the human body. For example, it is an essential component of hemoglobin, the compound that carries oxygen in our blood. Maintaining adequate levels of iron is essential for health. Lysine. Lysine is important for protein synthesis. Although deficiency is rare, it can cause a number of medical problems because it is so widely used in the body. Quinoa contains more lysine than any other grain. Among the other benefits of Quinoa: - Improves the circulatory system, intestines and muscles; - Fights cancer;- Prevents osteoporosis (thanks to the presence, among other things, of magnesium); - It has a high satiating power, without weighing it down (it can be included in low-calorie diets); - Improves the functionality of brain cells and is excellent against migraines; - Energizing; Decreases gastric acidity, counteracts gastritis and ulcer; - It can be taken by celiacs and diabetics. RecipesAs previously mentioned, there are various types of quinoa, the most widespread and known are red quinoa, white quinoa and black quinoa. The difference essentially lies in the cooking times that are greater in red quinoa, excellent for rich salads, but also combined with other preparations; white quinoa is prepared in 15/20 minutes, has a more neutral flavor and is good especially for soups; black quinoa finally maintains the taste of wheat after cooking even if it darkens considerably, passing from dark purple to intense black, has an earthy and "integral" flavor. It is recommended to rinse the quinoa well before preparing for cooking to eliminate the slightly bitter taste that derives from the presence of saponins (a characteristic substance of this plant).Quinoa meatballs, zucchini and stracchino cheeseGolden, crunchy and with an irresistible creamy filling, are the meatballs of quinoa, zucchini and stracchino! A delicious appetizer and very quick to prepare. The crunchy shell on the outside hides a soft filling based on this cheese that has a delicate flavor and velvety texture. In addition to the classic meatballs, legumes and or spicy turmeric vegetables we decided to use a particular ingredient: quinoa. Quinoa makes available to those who eat it all the virtues of cereals, although this belongs to the spinach family. Therefore it is naturally gluten-free, suitable for those who cannot consume it or want to make limited use of it. You will discover that the union of these genuine ingredients that make up the quinoa, zucchini and stracchino meatballs make them not only appetizing but also perfect for the whole family!INGREDIENTS:- Quinoa: 200g- Water: 400g- Extra virgin olive oil and fine salt to taste- Zucchini: 250g- Stracchino: 60g- Parmesan: 60g- Eggs: 2- Chives, breadcrumbs, black pepper, lemon zest to tastePREPARATION:To prepare the quinoa, zucchini and stracchino meatballs, start by removing the saponin. It is a substance that is on quinoa so it will be sufficient to pour it into a colander and rinse it. In a pan pour a drizzle of oil and toast the quinoa for a few moments while stirring constantly.Cover with water, salt and bring to a boil. Stir occasionally and cook for about 15 minutes: at the end of cooking the water must be completely absorbed. Turn off the heat and let it cool for about ten minutes. In the meantime, you can take care of the rest. Wash and dry the zucchini, then tick them and grate them with a wide-mesh grater. Season with salt and pepper, then add the chopped chives with scissors and grated lemon zest. At this point also add the now warm quinoa, breadcrumbs and Parmesan and finally the eggs. Initially mix everything with a spatula then move on to compact with your hands. Before proceeding with the formation of meatballs, arrange a tray with breadcrumbs. Then take a little dough and crush it in the middle until it forms a hollow. In the center pour about 1 teaspoon of stracchino and cover with a little more dough and seal the meatballs well, you will avoid that the cheese comes out. Roll the meatballs in the breadcrumbs and proceed with cooking.Dip no more than 2-3 meatballs at a time in plenty of oil at 165°. It will take 2-3 minutes to brown the surface. Here are ready your quinoa meatballs, zucchini and stracchino enjoy them hot or warm!ContraindicationsThe only attention regarding the use of quinoa is to remember, before cooking, to let soak and wash the seeds thoroughly trying to eliminate the substance present in it: saponins.How to store quinoaRaw quinoa should simply be stored in a pantry away from light and heat funds. Once cooked, quinoa is kept in the refrigerator for 2 or 3 days, or you can also freeze and store it in the freezer.

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