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La Quinoa, un “senza glutine” da valorizzare

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                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                              La Quinoa, un "senza glutine" da valorizzare

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   La quinoa è un pianta particolare che merita di essere valorizzata, soprattutto da noi celiaci.
A differenza di quanto credono in molti, non si tratta di un cereale, bensì di una chenopodiacea, come gli spinaci e la barbabietola.
È originaria del Sud america e, fatta eccezione per qualche ristorante macrobiotico, è  ancora troppo poco conosciuta nel nostro Paese.
È un alimento dotato di molte proprietà nutritive. È ricca di fibre e minerali, come fosforo, potassio, magnesio e zinco e i suoi chicchi contengono circa il 60% di carboidrati e l'11% di proteine di alto valore biologico (quasi paragonabili a quello del formaggio), ma soprattutto è priva di glutine.
I suoi semi sono piccoli come quelli del miglio, solo un po' più schiacciati. Prima di essere consumati devono essere lavati accuratamente per eliminare ogni traccia di saponina, una sostanza amara che li riveste. Possono essere lessati e consumati semplicemente con un filo di olio extravergine di oliva, oppure utilizzati per preparazioni leggermente più elaborate come le crocchette o i tortini con verdure.
In ogni caso la preparazione è veloce, se si considera che i chicchi lessati in acqua bollente, sono già pronti dopo solo 10-15 minuti.
Recentemente anche il Sole 24 ore si è occupato della quinoa, facendo rilevare che la sua produzione, per lo più Boliviana, è decisamente aumentata negli ultimi anni. Il merito è stato addirittura attribuito alla Nasa, che starebbe valutando di utilizzare la quinoa nelle missioni spaziali, ritenendola un "alimento con una composizione unica, capace di soddisfare i requisiti delle missioni piú lunghe e impegnative".
Senza attendere il parere degli astronauti, proviamo noi a scoprire quali piatti a base di quinta possono arricchire la nostra tavola.







Quinoa , a "gluten free" to be exploited

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Quinoa is a particular plant that deserves to be appreciated , especially by us celiacs.
Unlike what many believe , it is not a cereal , but a Chenopodiacea , such as spinach and beet .
It is native to South America and, except for a few macrobiotic restaurant , it is still too little known in our country.
It is a food with many nutritional properties. It is rich in fiber and minerals, such as phosphorus, potassium , magnesium and zinc and its grains contain about 60 % carbohydrate and 11% of proteins of high biological value (almost comparable to that of the cheese) , but mostly it is devoid of gluten.
Its seeds are as small as those of a mile , just a little ' more crushed. Before being consumed must be washed thoroughly to remove all traces of saponin , a bitter substance that covers them . They can be boiled and eaten simply with a drizzle of extra virgin olive oil , or used to slightly more elaborate preparations like the croquettes or patties with vegetables.
In each case the preparation is fast , if one considers that the beans boiled in boiling water , they are ready after only 10-15 minutes.
Recently, the Sole 24 ore was involved in the quinoa, pointing out that its production , mostly Bolivian , is considerably increased in recent years . The credit has even been attributed to NASA , which is considering to use the quinoa in space missions , deeming it a "food with a unique composition , capable of satisfying the requirements of the missions more long and demanding ."
Without waiting for the opinion of the astronauts , we try to find out which dishes fifth can enrich our table.








Quinoa , une " sans gluten " pour être exploité

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Le quinoa est une plante particulière qui mérite d'être apprécié , surtout par nous les coeliaques.
Contrairement à ce que beaucoup croient , ce n'est pas une céréale , mais une Chenopodiacea , comme les épinards et la betterave.
Il est originaire d' Amérique du Sud et , à l'exception de quelques restaurants macrobiotique , il est encore trop peu connu dans notre pays .
C'est un aliment avec de nombreuses propriétés nutritionnelles . Il est riche en fibres et en minéraux comme le phosphore , le potassium , le magnésium et le zinc et ses grains contiennent environ 60 % de glucides et 11 % de protéines de haute valeur biologique (presque comparable à celle du fromage ) , mais surtout il est dépourvu de gluten .
Ses graines sont aussi petits que ceux d'un mile , juste un peu plus pilée. Avant d'être consommée doivent être lavés à fond pour enlever toutes les traces de saponine , une substance amère qui les recouvre . Ils peuvent être bouillis et mangés tout simplement avec un filet d' huile d'olive extra vierge , ou utilisés pour la préparation un peu plus élaborés comme les croquettes ou les galettes avec des légumes .
Dans chaque cas, la préparation est rapide, si l'on considère que les haricots bouillis dans l'eau bouillante , ils sont prêts après seulement 10-15 minutes .
Récemment, le minerai Sole 24 a participé à la quinoa , soulignant que sa production , principalement la Bolivie , est considérablement augmentée au cours des dernières années . Le crédit a même été attribué à la NASA , qui envisage d'utiliser le quinoa dans les missions spatiales , la jugeant "aliment avec une composition unique, capable de satisfaire les exigences des missions plus longues et exigeantes . "
Sans attendre l'avis des astronautes , nous essayons de savoir qui des plats cinquième peut enrichir notre table .






Quinoa , eine "glutenfrei " ausgenutzt werden

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                   Quinoa ist eine Pflanze, die besonders geschätzt zu werden , vor allem von uns Zöliakie-Patienten verdient.
Anders als viele glauben , es ist nicht ein Getreide, aber eine Chenopodiacea , wie Spinat und Zuckerrüben.
Es stammt ursprünglich aus Südamerika und , bis auf ein paar makrobiotische Restaurant, ist es immer noch zu wenig in unserem Land bekannt.
Es ist ein Lebensmittel mit vielen ernährungsphysiologischen Eigenschaften . Es ist reich an Ballaststoffen und Mineralien, wie Phosphor, Kalium, Magnesium und Zink und dessen Körner etwa 60% Kohlenhydraten und 11% Proteinen mit hoher biologischer Wertigkeit (fast vergleichbar mit der von dem Käse) , meist aber es ist frei von Gluten.
Seine Samen sind so klein wie jene von einer Meile , nur ein wenig mehr crushed . Vor verbraucht müssen gründlich gewaschen werden, um alle Spuren von Saponin, eine bittere Substanz, die sie bedeckt entfernen. Sie können gekocht und gegessen werden einfach mit einem Schuss Olivenöl extra vergine , oder verwendet werden, um etwas aufwändigere Vorbereitungen wie die Kroketten oder Frikadellen mit Gemüse.
In jedem Fall ist die Zubereitung schnell, wenn man bedenkt, dass die Bohnen in kochendem Wasser gekocht, sind sie bereit, nach nur 10-15 Minuten.
Vor kurzem wurde das Sole 24 ore in der Quinoa beteiligt und wies darauf hin , dass ihre Produktion , vor allem Bolivien, ist in den letzten Jahren erhöht. Der Kredit hat sogar die NASA , die beabsichtigt , die Quinoa in Weltraummissionen zu verwenden, Hält es eine zugeschrieben worden " Essen mit einer einzigartigen Zusammensetzung , der fähig ist , die den Anforderungen der Missionen mehr lang und anspruchsvoll. "
Ohne auf die Meinung der Astronauten , wir versuchen, herauszufinden, welche Gerichte können fünften unseren Tisch bereichern .


 

 
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