Culinary observers state – to replace the global hobby for useful couscous, the charm other healthy food comes. Get acquainted – a kinoa! This nourishing grain is full of protein and celluloses, it contains group B vitamins, phosphorus, iron, calcium and zinc. The Kinoa – a treasure for vegetarians, is the closest than squirrels in this cereal to dairy and contains about 20 amino acids.
Kinoa – traditional food of Inca, this cereal I was more popular than potatoes and corn. Indians called it "mother of all grains" and began spring sowing with a ceremony of landing of a kino, cultivating the land for it special gold choppers. The Spanish conquistadors, and fighting against national religious practices of Inca, reached that forbade to grow up a kino. Culture long time was cultivated in very limited territories. The cereal got to oblivion for the long millennia until on splash in interest in the culture of pre-Columbian America the scientists "looked narrowly" to a kino. Here also the surprising discoveries concerning advantage of the "forgotten" cereal were made. The unique combination of anti-inflammatory phytonutrients in a kino does it useful to suppression of various inflammatory processes, protein in this cereal is the closest on a set of amino acids to an animal, and availability of useful oleic acid allows to recommend it at problems with a cardiovascular system. To increase popularity of this useful product, 2013 was announced by the UN "International year of a kino". Learning more and more about a kino, culinary specialists tried it all in new and new recipes and came to one more opening – yes same tasty! Besides "wonderful cereal" can be used instead of almost any other grain – rice, buckwheat, millet, to cook from it porridges, to serve, add to soups and salads. The boiled kinoa has light, "fluffy" texture and a pleasant nutty flavor. Do of a kino also the flour going for preparation of bread, cakes, pancakes and pies.
The nut taste of a kino perfectly is suitable for light, summer salads with greens and fruit. Try to make such dish, having seasoned with fragrant honey sauce. It is required to you: - 2 teaspoons of a svezhenaterty root of ginger;
- ¼ glasses of liquid honey; - 2 tablespoons of white wine vinegar; - 2 tablespoons of fresh lemon juice; - ¼ cups of olive oil; - 1 glass of water; - 1 cup of a kino; - ½ cups of cashew nuts; - ½ cups of the sweet red salad leek cut by thin half rings; - 1 cup of large grapes without stones; - 1 head of salad iceberg; - salt.
It is very simple to cook the Kino. Usually it is sold already washed out, but just in case check instructions on packing. Pour grain into a pan, fill in with water, add a little salt and bring to the boil. Cover, reduce heating and you cook about 15-20 minutes on small fire before full boiling away of liquid. Slightly loosen ready grain with a fork and cool. Shake up light olive oil, vinegar, honey, lemon juice sauce, the crushed ginger and garlic. Tear the washed-out and dried salad on pieces and lay out in a deep bowl together with a kino, add the onions cut in half grapes and the crushed nutlets. Season with sauce and mix. Remove salad in the fridge. It will be tasty and useful not less than two-three more days. For those who don't eat meat the recipe of cutlets from the kino and corn similar to so-called Mexican "pies" of a chimichura can seem especially attractive. Take it: - ½ glasses of an orach; - ½ glasses of corn grains; - ¼ cups of corn flour; - 2 eggs; - ¼ glasses of the red onions cut by a small cube; - 2 tablespoons of the crushed parsley greens; - 3 garlic gloves; - 1 cup of grain crumbs; - Cayenne pepper and salt; - 2 tablespoons of olive oil. Boil an orach in 1 glass of water. In 5 minutes until ready add corn. Cool grain and grains. Slightly shake up eggs, mix with corn flour and greens, season with salt and pepper, add onions and mix of a kino with corn, put grain crumbs and the crushed garlic in forcemeat. Heat olive oil in a frying pan and fry cutlets to a golden crust. Give with a light vegetable salad.