The addition of quinoa to the National Food Code last August not only meant the response of the Argentine government to support various agencies such as FAO and the UN, had been expressing for the nutritional properties of this first ancient grain -the he cataloged within the “promising crop of humanity”, while the second declared 2013 the International Year of Quinoa-, but also a support for the increasingly numerous restaurants in recent years have incorporated into their dishes quinoa and even make this grain in a gourmet product.
“It’s one of the oldest and most representative products in the native cuisine of the region North, called the sacred seed in the Andean highlands, and is extremely nutritious because they are high in minerals and vitamins. Today it is considered a product that highlights and enhances our kitchen to be very versatile when preparing a dish, “says Gabriel Rodriguez, chef of the winery Piattelli Vineyards owns in Cafayate, Salta, where the quinoa is an inevitable ingredient your kitchen.
Quinoa is now integrated into haute cuisine as a differential surprise ingredient capable of discerning palates, says The Nation. This applies, for example Lit, Buenos Aires restaurant and luxurious Alvear Art Hotel, where quinoa risotto is one of the most demanded by its habitués dishes.
Additionally, quinoa is a grain rich in oil with an interesting proportion of cardio omega 6 and high in vitamin E. “It is noteworthy that can markedly improve the quality of gluten-free diets to be met by celiac if quinoa is added to food, “said Socolovsky.
One aspect to consider in preparing quinoa is washing, to extract toxic substances called a saponins. “The seeds of quinoa or quinoa to industrialize must be subjected to a process that ensures elimination of saponins and bioavailability of amino acids,” says the joint resolution 261/2014 and 228/2014 of the Ministry of Policy, Regulation and institutes and the Secretariat of Agriculture, Livestock and Fisheries