What is quinoa soup?
For more than 5,000 years, farmers in the Andes have cultivated quinoa, which is a seed of a goosefoot plant. Many vegetarians prepare quinoa soup because Quinoa is a complete protein and a good source of calcium, iron and many vitamins, including vitamin B and E. As an ingredient of the soup, it acts as a slavener and some people describe taste as hazel like wild rice. Quinoa gains popularity and there are cooking cooking with seed. The basic soup often has a combination of potatoes, cabbage and onion. The soup is flavored with anatto butter, oregano and other herbs that may be available. Normally the chef mixes in some flavors, such as coriander, just before serving the soup. In Ecuador's market soups, retailers offer sliced avocado, ground or crushed roast peanuts and disintegrate fresh cheeses as ingredients.
When using quinoa, the chef must remember to rinse the cereals well before preparing it. Most experienced chefs indicate that it rins this even if the cover of ŘIt is that it is pre -overshadowed. The seeds have a bitter fabric called saponins that can give the soup a flavor. Some chefs rub the seeds together when they wash them because it helps to knock more coating. Most recipes recommend chefs to rinse quinoa, but some neglect people to do so.
Although some people soak quinoa before cooking, it is not necessary. In general, to make Quinoa soup, the chef can replace rice in the recipe of the soup with the same amount of quinoa. Chefs usually use a liquid of two parts for one part of Quinoa. For broth soup, they increase liquid and use a two-one formula for stronger soup in the style of steamed meat. Most recipes indicate that Quinoa for 20 to 30 minutes or to the selection.
The liquidas used by the chef will determine part of the taste of the soup. Many recipes indicate the use of a combination of broth such as chicken broth and water. Other recipes are statedOnly ordinary water are happening. Quinoa is a natural thickener, so the chef should monitor the liquid levels to prevent combustion.
A quick way to make quinoa soup is to add cooked quinoa to basic vegetables or other soups, including canned soups. The chef can roast well rinsed quinoa for medium low heat in a dry pan. It is necessary to constantly mix the seeds to prevent combustion. Baking brings a sweet walnut taste and adds a new dimension of taste to the soup. Some cook quinoa separately if vegetables or meat need to cook for more than 15 to 20 minutes.
Farmers who keep Quinoa eat leaves such as green or spinach. Sometimes they add leaves to the soup and the cook can prepare a similar soup with spinach or green instead of quinoa leaves. Usually quinoa soup has a good balance of amino acids and adding ingredients such as spinach, tomatoes and other nutrient vegetables, making it a very nutrition bowl.
even if QuInoa seed, people often call it a grain. In general, the most common beige seeds are also red, black and other color. Some chefs are looking for colorful seeds to make their quinoa soup touch the spell.